Eggplant curry (Achari Baingan)
 Recipe)
- Number of Servings: 4
Ingredients
To be mixed into a marinade2 tbsp ginger-garlic (adrak-lehsun) paste1 tsp chilli powder1/2 tsp turmeric powder (haldi)salt to taste1 tsp oilOther ingredients2 cups brinjals (baingan / eggplant), cut into 1" cubes1 tbsp oil (for frying eggplant) and 1 tsp oil (for seed spices)1 tsp fennel seeds (saunf)1 tsp mustard seeds ( rai / sarson)1 tsp fenugreek (methi) seeds1 tsp nigella seeds (kalonji)1/2 tsp cumin seeds (jeera)1/2 tsp asafoetida (hing)1/2 cup sliced onions1 tsp ginger-garlic (adrak-lehsun) paste1 tsp chopped green chillies1/2 tsp turmeric powder (haldi)1/2 tsp chilli powder1/2 tsp garam masala1/2 tsp dried mango powder (amchur)salt to taste2 cup yogurt (400g abouts)3 tbsp chopped coriander (dhania) for the garnish
Combine the brinjals with the prepared marinade and toss gently. Keep aside for 15 minutes.
Heat the oil in a kadhai and deep-fry the brinjals in it till they are golden brown. Keep aside.
Combine the fennel seeds, mustard seeds, fenugreek seeds, onion seeds, cumin seeds and asafoetida in a small bowl and keep aside.
Heat the oil in a pan and add the above mixture.
When the seeds crackle, add the onions, ginger-garlic paste and green chillies and saut� till the onions turn translucent.
Add the turmeric powder, chilli powder, Punjabi garam masala, dry mango powder and salt and saut� for 2 minutes.
Add the curds, fried brinjals and fresh cream and mix gently.
Cook for 3-4 minutes.
Garnish with coriander and serve hot with rice or rotis.
Serving Size:�4
Heat the oil in a kadhai and deep-fry the brinjals in it till they are golden brown. Keep aside.
Combine the fennel seeds, mustard seeds, fenugreek seeds, onion seeds, cumin seeds and asafoetida in a small bowl and keep aside.
Heat the oil in a pan and add the above mixture.
When the seeds crackle, add the onions, ginger-garlic paste and green chillies and saut� till the onions turn translucent.
Add the turmeric powder, chilli powder, Punjabi garam masala, dry mango powder and salt and saut� for 2 minutes.
Add the curds, fried brinjals and fresh cream and mix gently.
Cook for 3-4 minutes.
Garnish with coriander and serve hot with rice or rotis.
Serving Size:�4
Nutritional Info Amount Per Serving
- Calories: 158.6
- Total Fat: 8.1 g
- Cholesterol: 6.0 mg
- Sodium: 87.4 mg
- Total Carbs: 15.8 g
- Dietary Fiber: 3.2 g
- Protein: 6.9 g
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