- Heat pan at medium low heat. Add cumin seeds, fennel seeds, nigella seeds, fenugreek seeds and mustard seeds. Roast them for few minutes. Transfer them in a bowl and let them cool town. Once cool make coarse power and keep it aside. Tomato Puree: In a grinder add tomatoes and grind to make paste of it and keep it aside. Cross slit brinjal, In a pan add oil and add slit brinjals in it and sprinkle some oil from the top as well. Lower the flame, flip the brinjal, cover and cook till half done. Once half cooked remove it and keep it aside. Aachari Baingan: In the same pan add oil next add mustard seeds, fennel seeds, and kalongi. Now add ginger garlic paste, sauté it till aroma comes. Now add the grounded powder, turmeric powder and mix it nicely. Next add tomato puree, dry red chillies and mix well. Cover and cook till the mixture releases oil while stirring in between. Next add coriander powder, red chilli powder and mix well. Now add brinjal mix everything and cook eggplants in achari masala for 3-4 minutes. Stir them. After almost 5 minutes add water and mix everything. Lower the flame cover and let them cook for 2 minutes. After 2 minutes turn off the heat and serve.
Achari baingan
#myrecipe
By Arun Kumar
Mar, 29th
534
Servings
4 persons
Cook Time
30 minutes
Ingredients
16
- 18
Ingredients
- Cumin
- Nigella seeda
- Fennel seeds
- Mustard
- Fenugreek
- Ginger garlic
- Tomato
- Brinjal
- Oil
- Hing
- Turmeric
- Tomato puree
- Red chilli
- Red chilli powder
- Corinader powder
- Brinjal
- Salt
- Water
