Punjabi Achari Baingan Recipe
Author: Gopi Patel
Recipe type: Curry
Cuisine: Punjabi
Prep time:
Cook time:
Total time:
Serves: 4
- Brinjals (small): 8 pieces
- Tomatoes: 2 pieces chopped
- Oil : 1 1/2 tbsp
- Ginger (adrakh) : 1 tsp
- Garlic (lahsun) : 1 tsp
- Curry leaves (kadi patta) : 6 leaves
- Red chili powder : 1/2 tsp
- Coriander powder (dhaniya): 1 tbsp
- Turmeric Powder (haldi): 1/4 tsp
- Hing : 1/8 tsp
- Fennel Seeds (saunf) : 1 tsp
- Nigela/Onion Seeds (kalonji) : 1/2 tsp
- Fenugreek seeds (methi dana) : 1/2 tsp
- Mustard Seeds (rai) : 1 tsp
- Salt : 1 tsp or to taste
- Wash the baingan and cut the baingan in two halves.
- Heat oil in a frying pan and deep fry the baingan till they turn golden brown.
- Once fried, take out the fried baingan into a bowl.
- In a pan/kadhai heat Oil and once the oil is hot add finely chopped ginger and garlic or paste.
- Add curry leaves and other ingredients like hing, saunf, kalonji, methi dana and rai. Saute for about a minute.
- Now add chopped onions and tomatoes. Cook till tomatoes are soft.
- Time to add turmeric powder, red chili powder, coriander powder and salt to taste. Mix well all the ingredients.
- Add the fried baingan and cook on low flame until all the ingredients mix well.
- Achari Baingan or baingan achari is ready to serve. Serve this sabji hot with homemade chappati / plain paratha, daal and steamed rice.
Recipe by WeRecipes at https://werecipes.com/achari-baingan-recipe-pickled-aubergine/
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