Pairs well with Achari Baingan Sabzi
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Achari Baingan Sabzi
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A flavorful and aromatic eggplant side dish with a perfect blend of achari spices, ideal to serve with roti or rice.
00:25:00 total
Serves 6
medium
Sides / Appetizer
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Ingredients
- Garlic (Lahsan) - 15-20 cloves (15-20 cloves)
- Dried red chillies (Sukhi lal mirch) - 6-7 (6-7 whole)
- Coriander seeds (Sabut dhania) - 1 tbsp (1 tablespoon)
- Mustard seeds (Rai dana) - 1 tsp (1 teaspoon)
- Cumin seeds (Zeera) - 1/2 tbsp (1/2 tablespoon)
- Peanuts (Mongphali) - 2 tbsp (2 tablespoons)
- Water - 2 cups (2 cups or as required)
- Himalayan pink salt - 1/2 tbsp + 1 tsp (1/2 tablespoon for soaking, 1 teaspoon for cooking or to taste)
- Eggplant (Baingan) - 750 g (cut into small cubes)
- Cooking oil - 1/4 cup (1/4 cup)
- Curry leaves (Curry patta) - 15-20 (15-20 leaves)
- Turmeric powder (Haldi powder) - 1 tsp (1 teaspoon)
- Tomatoes (Tamatar) - 3 medium (3 medium, chopped)
- Nigella seeds (Kalonji) - 1/4 tsp (1/4 teaspoon)
- Tamarind pulp (Imli pulp) - 3 tbsp (3 tablespoons)
- Fresh coriander (Hara dhania) - watch the video to see (chopped, for mixing and garnish)
Instructions
- Prepare Achari Spice Mix: In a frying pan, add garlic, dried red chillies, coriander seeds, mustard seeds, cumin seeds, and peanuts. Dry roast on low flame until fragrant. Let it cool.
- Grind Spices: In a spice mixer, add the roasted spices and grind coarsely. Set aside.
- Prepare Eggplant: In a bowl, mix water and 1/2 tablespoon Himalayan pink salt. Cut eggplant into small cubes and soak in the salted water for 15-20 minutes. Then strain.
- Cook Eggplant: In a wok, heat cooking oil and add curry leaves. Add the soaked eggplant and mix well. Cook on medium flame for 1-2 minutes.
- Add Spices and Tomatoes: Add 1 teaspoon Himalayan pink salt, turmeric powder, and chopped tomatoes. Mix well, cover, and cook on low flame for 10-15 minutes. Then cook on high flame for 1 minute.
- Add Achari Spice Mix and Nigella Seeds: Add the ground achari spices and nigella seeds. Mix well and cook on medium flame for 1-2 minutes.
- Finish with Tamarind and Coriander: Add tamarind pulp and mix well. Add fresh chopped coriander and mix again.
- Garnish and Serve: Garnish with fresh coriander and serve hot.
