• ditzndatz

Achaari Bhaingan

This recipe was shared by my classmate, Bhavna Kamath. I am not a big brinjal fan, yet I loved this recipe.

Collect it:

• 7-8 small Brinjals (purple colored


• 2 medium sized Onions, finely


• 2 medium sized Tomatoes, finely


• 1 1/2 - 2 tbsps Oil

• 1 tsp Ginger Paste

• 1 tsp Garlic Paste

• 2 Sprigs of Curry leaves

• 1 1/2 tsp Red Chilli Powder (RCP)

• 1 tbsp Coriander powder

• 1/4 tsp Turmeric powder

• 1/8 tsp Hing/Asafoetida powder

• 1 tsp Fennel seeds (Saunf)

• 1/2 tsp Nigella seeds/Onion seeds/Kalonji

• 1/2 tsp Fenugreek seeds

• 1 tsp Mustard seeds

• Salt to taste

• Oil for deep frying

Make it:

Wash the brinjals thoroughly. Cut the tops and slice it into two, lengthwise and soak them in water, till you get everything ready.

Drain the water and keep the brinjals open side down on a cloth and dry it completely. Heat oil in a kadhai and deep fry the brinjals, flip them every now and then and fry till golden brown.

Remove the brinjals from the oil and drain on a paper towel. Keep it aside.

Heat oil, add mustard seeds. Let it splutter. Then add the fennel seeds, onion seeds and fenugreek seeds. Then add the curry leaves, ginger and garlic pastes. Sauté for half a minute or till the raw smell goes off. Add the onions and roast till pinkish in colour. Then tip in the tomatoes. Add a pinch of salt. Sauté it. Salt will leach out the water from the tomatoes and help to make it mushy faster.

Once the tomatoes get cooked, add the masalas; red chillie powder, turmeric, coriander and some salt. Saute for around half a minute...then sprinkle in about a handful of water. This will prevent the masala sticking to the pan.

Taste the mixture. Adjust seasoning if you want to. Add in the fried brinjals and very carefully mix with the masala making sure to coat the brinjals. Turn the flame to low. Sprinkle in another handful of water, cover and cook for another minute or so. Stir once more. Turn off the flame and serve hot with Rotis, Rice, etc.

•	Measurements
        1 Cup = 200 ml
        1 Tbsp = 15 ml
        1 Tsp = 5 ml
•	All veggies used are Indian sized.
•	There's no substitute for Nigella seeds and Fennel seeds in   
        this recipe. These two are a must for the typical taste of an 
        Achaari recipe.
•	The recipe calls for deep frying the brinjals. Careful not to 
        burn them. You have to fry till golden brown. I shallow fried 
        the brinjals and it worked beautifully.
•	You can add chopped ginger and garlic instead of ginger and 
        garlic pastes.

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