Achari Baingan

by Tarla Dalal

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This is one of the most delicious methods of cooking brinjal or Baingan. The achaaris masala is very popular in Punjabi cooking and contrary to popular belief does not use any actual achaar or pickle. It is a flavourful blend of carefully chosen spices and curds. The achaaris masala is truly representative of the variety of spices used in Punjabi cooking such as onion seeds (kalongi), mustard seeds, garam masala and dry mango powder. Here I have added the very versatile brinjal to this tongue ticking masala. However feel free to add any vegetable of you choice or even paneer to the achaaris gravy.

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Preparation Time: 15 minutes
Cooking Time: 30 minutes
Serves 4.
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Ingredients

To be mixed into a marinade
2 tbsp ginger-garlic (adrak-lehsun) paste
1 tsp chilli powder
1/2 tsp turmeric powder (haldi)
salt to taste
1 tsp oil

Other ingredients
2 cups brinjals (baingan / eggplant), cut into 1" cubes
oil for deep 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 (adrak-lehsun) paste
1 tsp chopped green chillies
1/2 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1/2 tsp garam masala
1/2 tsp dried mango powder (amchur)
salt to taste
3/4 cup curds (dahi), whisked well
1/2 cup cream
3 tbsp chopped coriander (dhania) for the garnish

Method

Combine the brinjals with the prepared marinade and toss gently. Keep aside for 15 minutes.
Heat the oil in a kadhai and deep-fry the brinjals in it till they are golden brown. Keep aside.
Combine the fennel seeds, mustard seeds, fenugreek seeds, onion seeds, cumin seeds and asafoetida in a small bowl and keep aside.
Heat the oil in a pan and add the above mixture.
When the seeds crackle, add the onions, ginger-garlic paste and green chillies and sauté till the onions turn translucent.
Add the turmeric powder, chilli powder, Punjabi garam masala, dry mango powder and salt and sauté for 2 minutes.
Add the curds, fried brinjals and fresh cream and mix gently.
Cook for 3-4 minutes.
Garnish with coriander and serve hot with rice or rotis.