Aachari Baigan( eggplant)

For me achaar means “pickled” and I wasn’t innovative enough to go beyond that. Until I had savored Achaari Chicken and Achaari Baigan . This tangy spicy delicacy is  incorporated with any vegetable  or non veg. The spices are from Punjab and Bengal ( as some spices given here are used in Bengali dishes ). I tried a  Tarla Dalal recipe with few changes & modification..
 

 

 

2 tbsp ginger-garlic  paste
1 tsp chilli powder
½ tsp  turmeric powder
salt to taste
1 tbsp oil

Other ingredients
2 cups brinjals (baingan / eggplant), cut into 1" cubes oil for frying
1 tsp fennel seeds (saunf)
1 tsp mustard seeds ( rai / sarson)
1 tsp fenugreek (methi) seeds
1 tsp nigella seeds (kalonji)
1/2 tsp cumin seeds (jeera)
1/2 tsp asafoetida (hing)
2 tbsp oil
1/2 cup sliced onions
1 tsp ginger-garlic  paste
1 tsp chopped green chillies
1/2 tsp turmeric powder
1/2 tsp chilli powder
1/2 tsp garam masala
1/2 tsp dried mango powder (amchur)
salt to taste
3/4 cup curd,
3 tbsp chopped coriander  for the garnish

Method

1.      Combine the brinjals/eggplant with the prepared marinade and toss gently. Keep aside for 15 minutes.

2.      Heat the oil in a pan and shallow fry  the brinjals/eggplants till  golden brown. Keep aside.

3.      Combine the fennel seeds, mustard seeds, fenugreek seeds, onion seeds, cumin seeds and asafoetida in a small bowl and keep aside.

4.      Heat the oil in a pan and add the above mixture.

5.      When the seeds crackle, add the onions, ginger-garlic paste and green chillies and sauté till the onions turn translucent.

6.      Add the turmeric powder, chilli powder, garam masala( shaan brand), dry mango powder and salt and sauté for 2 minutes.

7.      Add the curd, fried brinjals and mix gently.

8.      Cook for 3-4 minutes.

9.      Garnish with coriander and serve hot with rice or rotis.

Modification: you can stuff Chinese eggplant with number 3, 4 and 5 mixture.

Prepare the eggplant by cutting off the stem ends. Slice the eggplant lengthwise leaving it still attached at the stem end.  Divide the filling into equal portions and stuff the eggplants gently. Heat the oil in a pan and shallow fry  brinjals/eggplants till done....Enjoy!