Baingan Recipe
Here's a recipe for Achari Baingan (Pickled Eggplant):
Ingredients:
10-12 small eggplants (baingan)
4 tablespoons mustard oil
1 teaspoon fennel seeds
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1 teaspoon nigella seeds (kalonji)
1/2 teaspoon fenugreek seeds (methi)
1/2 teaspoon turmeric powder
1 teaspoon red chili powder (adjust to taste)
1 teaspoon coriander powder
1 teaspoon dry mango powder (amchur)
Salt to taste
2 tablespoons yogurt
2 tablespoons lemon juice
Fresh coriander leaves for garnishing
Instructions:
Wash and slit the eggplants lengthwise, keeping the stems intact. Keep them in a bowl of water to prevent discoloration.
In a pan, heat the mustard oil until it starts to smoke. Remove from heat and let it cool slightly.
Heat the same oil again and add fennel seeds, cumin seeds, mustard seeds, nigella seeds, and fenugreek seeds. Let them splutter.
Add turmeric powder, red chili powder, and coriander powder. Stir well.
Add the yogurt and mix it in until the spices are well combined.
Add the slit eggplants to the pan and gently toss them to coat with the spices.
Cover the pan and cook the eggplants on low heat for about 15-20 minutes, stirring occasionally, until they are tender.
Once the eggplants are cooked, add salt, dry mango powder, and lemon juice. Mix gently.
Garnish with fresh coriander leaves.
Serve the Achari Baingan hot with roti or rice.
Enjoy your flavorful Achari Baingan!
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