Name: Punjabi Achari Baingan... recipe by Zeenath Fathima at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 5
Ingredients: Eggplant or Aubergine or Baingan 10 (medium ones); Oil 1 tbsp; Tomatoes chopped 2; Onions finely chopped 2; Salt to taste; Red chilli powder 1 tbsp; Coriander powder 1 tbsp; Turmeric 1 tsp; Curry leaves 10; Achari spices - Fenugreek Seeds 1/2 tsp; Fennel Seeds 1 tsp; Asafoetida 1/8 tsp; Mustard seeds 1 tsp; Nigella seeds or Onion seeds or Kalonji 1/2 tsp

ABOUT Punjabi Achari Baingan... RECIPE

Baingan or Aubergine is a native Indian vegetable used in many kitchens in our Country. Achari means pickled and in this delicious simple sabzi, there is a lovely aroma of commonly used pickle spices and it goes well with rice and chapatis both. It is tangy, spicy and with achari flavours. Try this recipe for a delicious meal time with family and friends.

Ingredients Serving: 5

Eggplant or Aubergine or Baingan 10 (medium ones)
Oil 1 tbsp
Tomatoes chopped 2
Onions finely chopped 2
Salt to taste
Red chilli powder 1 tbsp
Coriander powder 1 tbsp
Turmeric 1 tsp
Curry leaves 10
Achari spices - Fenugreek Seeds 1/2 tsp
Fennel Seeds 1 tsp
Asafoetida 1/8 tsp
Mustard seeds 1 tsp
Nigella seeds or Onion seeds or Kalonji 1/2 tsp

Instructions

Wash and cut each eggplants into two halves or 4-5 pieces.
Deep fry them in enough oil and keep aside.
In a pan, heat oil at first and add curry leaves.
Followed by the achari spices one by one. Saute all for a minute and then add chopped onions.
Saute them a bit before adding chopped tomatoes.
Add in salt, red chilli and coriander powders.
Cook for about 10 minutes with a lid on.
Finally add the fried eggplants and mix well.
Simmer for about 5-8 more minutes.
Serve hot with homemade parathas or chapatis or steamed rice and daal.

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