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Tuesday, March 31, 2015

ACHARI BAINGAN - INDIAN EGG PLANT COOKED IN PICKLING STYLE


 Achari Baingan 



INGREDIENTS.


Kalonji


Aubergine Baingan small 12 n.
Mustard oil 4 tbsp
Cloves 4 n.
Bay leaf 4 n.
Hing ( asafoetida) 3 tsp
Fenugreek seed ( Methi Dana ) 2 tsp
Fennel 1 tsp
Yellow mustard seed 1 tsp
Coriander powder 1 tbsp
Carom ( Ajwain ) 1 tsp
Red chilli powder 2 tbsp
Turmeric powder 1 tsp
Dry mango powder ( Amchur ) 1 tbsp
Kalonji 3 tsp
Chopped green coriander 1 tbsp
Ginger chopped 2 tsp 

Method



Dry Roast all the raw spices for 2 minutes,Make powder of all the above mentioned Raw spices and mix all the other ingradients such as coriander powder,Red Chilli powder,Turmeric Powder,Dry Mango powder 

Wash the aubergine in running water. Pat dry slice off the crown. Slit crosswise along the length.



Heat the mustard oil in a pan on high heat until it starts smoking.remove & cool.


Mix all ingredients in a bowl 


Stuff aubergine with equal quantity of mixture. 

Reheat oil add clove,bay leaf, hing and stuffed baingan cover it with a lid and cook on slow heat for 15 to 20 minutes stirring occasionally adjust the seasoning and remove. 


Transfer it to a flat dish and garnish with chopped green coriander and ginger.