Eggplant curry (Achari Baingan)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Eggplant curry (Achari Baingan) calories by ingredient
Introduction
Replaced the cream and whey with 400g (about 2 cup) of yogurt for a sour pickle curry. Replaced the cream and whey with 400g (about 2 cup) of yogurt for a sour pickle curry.Number of Servings: 4
Ingredients
-
To be mixed into a marinade
2 tbsp ginger-garlic (adrak-lehsun) paste
1 tsp chilli powder
1/2 tsp turmeric powder (haldi)
salt to taste
1 tsp oil
Other ingredients
2 cups brinjals (baingan / eggplant), cut into 1" cubes
1 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) seeds
1 tsp nigella seeds (kalonji)
1/2 tsp cumin seeds (jeera)
1/2 tsp asafoetida (hing)
1/2 cup sliced onions
1 tsp ginger-garlic (adrak-lehsun) paste
1 tsp chopped green chillies
1/2 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1/2 tsp garam masala
1/2 tsp dried mango powder (amchur)
salt to taste
2 cup yogurt (400g abouts)
3 tbsp chopped coriander (dhania) for the garnish
Directions
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 sauté till the onions turn translucent.
Add the turmeric powder, chilli powder, Punjabi garam masala, dry mango powder and salt and sauté 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 sauté till the onions turn translucent.
Add the turmeric powder, chilli powder, Punjabi garam masala, dry mango powder and salt and sauté 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