Name: Achaari Baingan recipe by Supriya Harshit at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 5
Ingredients: 250 gms. - Brinjals small ( slit n deep fried); 2 no.s - Onions minced; 3 no.s - Tomatoes pureed; 1 tsp - Kissan tomato puree; 1 tbsp - whipped curd; 1/2 tsp - hing; 1 tsp - mix of ( mustard; seeds, methi dana, jeera,; Kalonji ).; 1/2 tsp - Red chilli powder; 1/2 tsp - Turmeric powder; 1 tbsp - coriander powder; 1 tsp - Jeera powder; Salt to taste; 1 tsp - Kasuri methi; 1 tbsp - Refined oil; FOR GARNISH:; fresh chopped coriander

ABOUT Achaari Baingan RECIPE

Its a tangy n spicy party dish enjoyed best with ghee smeared piping hot phulkas.

Ingredients Serving: 5

250 gms. - Brinjals small ( slit n deep fried)
2 no.s - Onions minced
3 no.s - Tomatoes pureed
1 tsp - Kissan tomato puree
1 tbsp - whipped curd
1/2 tsp - hing
1 tsp - mix of ( mustard
seeds, methi dana, jeera,
Kalonji ).
1/2 tsp - Red chilli powder
1/2 tsp - Turmeric powder
1 tbsp - coriander powder
1 tsp - Jeera powder
Salt to taste
1 tsp - Kasuri methi
1 tbsp - Refined oil
FOR GARNISH:
fresh chopped coriander

Instructions

Heat oil in a Kadhai
Add hing ,jeera ,saunf,mustard seeds, kalonji.
Now add minced onions and saute for a minute.
Add ginger-garlic paste n mix well. Saute again for 1 min
Add pureed tomatoes and Kissan tomato puree.
Mix well n add all dry masala.
Now cover the Kadhai with lid and cook on slow flame for 8-10 minutes.
Now add the whipped curd.
Mix gently.
Add the deep fried brinjals , and coat the masala on to the brinjals. Now cook on slow ,flame for about 5-7 minutes.
Check n adjust salt n spices.
Once the masala starts leaving oil on sides ,switch off the gas.
Transfer to serving bowl.
Garnish with chopped fresh coriander leaves.
Serve hot with piping hot roti.

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