Achari Baingan / Eggplant pickle curry
Delicious eggplant or aubergine curry in pickled spices, a dry curry to go well as side dish or main with any bread.
Equipment
- Kadai Wide Mouth Pan
Ingredients
- 8-10 Baby Eggplant/Aubergine
- 1 tbsp Grated ginger
- 1 onion medium size, finely chopped
- 2 Tomatoes medium size, finely chopped
- 1 tsp Mustard seeds
- 1 tsp Fennel Seeds
- 1/2 tsp Fenugreek seeds
- 1/2 tsp Nigella Seeds / Kalonji
- 1 tsp Cumin seeds
- 2-3 Dried Red Chillies
- 1/2 tsp Asafoetida
- 1 tbsp Coriander Powder
- 1/2 tsp Turmeric Powder
- 1/2 tsp Kashmiri Red Chilli Powder
- 1 tsp salt
- 1/2 tsp Garam Masala Powder
- 3 tbsp Edible Mustard Oil
- 2 tbsp Chopped Coriander Leaves
Instructions
- Heat a heavy bottom pan over medium heat. Add fenugreek seeds, fennel seeds, mustard seeds, cumin seeds and nigella seeds to it and dry roast them for 3-4 minutes until you get nice aroma from that.
- Switch off the heat and let them cool down. Transfer them to a grinding jar and grind them coarse.
- Wash and slice the eggplants and keep them soaked in water to avoid discolouration.
- To the same pan, heat oil over medium heat. Once warm, add asafoetida and dried red chillies to it and saute for a minute. Add chopped onion to it and saute till they are pinkish brown.
- Add grated ginger and saute again for a minute. Add coarsely grind spices and saute again. Now add turmeric powder, coriander powder, salt, red chilli powder to it and saute again.
- Add finely chopped tomatoes now and saute till the mixture start leaving oil.
- Add sliced eggplants now and mix well. Add 2-3 tablespoon of water and cover the pan with a lid and reduce the heat to low-medium. Let it cook for 7-8 minutes. Remove the lid and saute once to mix. Cover the pan with the lid again and let it cook for 4-5 minutes further.
- Remove the lid, and add garam masala to it. Mix well and switch off the heat.Transfer them to a serving bowl and garnish with chopped coriander leaves.
- Enjoy them as a side dish with Dal rice or on their own with a bread of your choice.
Notes
- I have used long eggplants here in the recipe, however you can use round ones too.
- This recipe tastes best when cooked in mustard oil, however you can use any oil to cook.
- You can add sliced potatoes too in this recipe and cook them with eggplants for achari aloo baingan.
- Don't increase the quantity of water while cooking otherwise the eggplant will become mushy. We are using little water here just to avoid the masala sticking to the bottom of pan and burning.
Nutrition
Nutrition Facts
Achari Baingan / Eggplant pickle curry
Amount Per Serving
Calories 222
Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 1mg0%
Sodium 607mg26%
Potassium 1305mg37%
Carbohydrates 34g11%
Fiber 16g67%
Sugar 19g21%
Protein 6g12%
Vitamin A 633IU13%
Vitamin C 24mg29%
Calcium 79mg8%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.