Name: Achari Baingan Ki Kadhi recipe by Bethica Das at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3
Ingredients: 1 long eggplant, cut into roundels; 3 tbsp. yoghurt; 2-3 tbsp. besan (gram flour); 3 cups water; 1 tbsp. bottled mango pickle (or any other pickle); 1 tbsp. oil for tempering; required quantity of oil to shallow fry; 1 tsp. mustard seeds; 1/2 tsp. cumin seeds; 1/4 tsp. asafoetida; 1 onion, chopped; 1 tsp. ginger-garlic paste; 1/2 tsp. turmeric powder; salt tot taste; 1/2 tsp. red chili powder; 1 tsp. coriander-cumin powder; coriander leaves to garnish (opt)

ABOUT Achari Baingan Ki Kadhi RECIPE

Kadhi is a very common dish in the menu platter of any North Indian homes. It is a sort of a comfort food and is best relished with plain steamed rice or any flavoured rice. Some people enjoy them with chapattis or any Indian bread too. They are sometimes served plain or with pakoras (fried fritters) / veggies added to it. Today I decided to add in some fried eggplants in an achari (Pickles) based yoghurt sauce. The end result was simply yummy and I enjoyed it with plain rice.

Ingredients Serving: 3

1 long eggplant, cut into roundels
3 tbsp. yoghurt
2-3 tbsp. besan (gram flour)
3 cups water
1 tbsp. bottled mango pickle (or any other pickle)
1 tbsp. oil for tempering
required quantity of oil to shallow fry
1 tsp. mustard seeds
1/2 tsp. cumin seeds
1/4 tsp. asafoetida
1 onion, chopped
1 tsp. ginger-garlic paste
1/2 tsp. turmeric powder
salt tot taste
1/2 tsp. red chili powder
1 tsp. coriander-cumin powder
coriander leaves to garnish (opt)

Instructions

Marinate the eggplants with a pinch of salt and turmeric powder and leave aside for 10 minutes. In a bowl, whisk together yoghurt, besan, water, salt and pickle masala. Keep aside.
Heat oil for shallow frying and and fry them till golden brown on both sides. Drain and keep aside.
Heat 1 tbsp. oil and temper with mustard seeds and cumin seeds. Allow it to splutter. Then add the asafoetida followed by the onions. Saute till light brown.
Add the ginger-garlic paste and all the remaining powdered spices mixed with 1/4 cup water. Fry till oil separates. Add the yoghurt mix and bring it to boil.
Simmer on a medium flame for 8-10 minutes or till it turns slightly thick to the desired consistency. Stir at intervals.
While serving, arrange the fried eggplants on a serving dish and pour the kadhi over it. Garnish with coriander leaves and enjoy with plain rice, jeera rice, pul, chapatti or an Indian bread.

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