Thursday, 21 July 2011

Pickled Eggplant.....Achari Baingan

This recipe will make even those who dislike brinjals, love them, the spices used lend a wonderful taste and aroma, these are heavenly with paranthas or rice.

  • Brinjals-250 gms (long variety, washed and sliced)

  • Tomatoes-2 pureed

  • Ginger paste-1/4 tsp

  • Garlic paste-1/2 tsp

  • Onion seeds (kalonji)-1/4 tsp

  • Aniseed (powdered)-1/2 tsp

  • Cumin seeds-1/4 tsp

  • Oil for deep frying

  • Turmeric powder-1/4 tsp


Pan fry brinjals till golden, drain with a slotted spoon.In the same oil, add cumin seeds, kalonji, and aniseed, let sputter, now add the ginger and garlic and fry till golden, next add the tomato puree+turmeric and cook till masala separates from pan, add the brijals and season, tip in little water and cook till brinjals are soft, your fragrant achari baingan are ready.

#Can also use the Pickle( Achaar masala )available in the Indian Stores....then just add ginger garlic paste, achari masala and tomato puree to the heated oil to make the masala for this dish !! Easy......;)

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