INGREDIENTS FOR ACHARI MASALA
- 1 tsp nigella seeds (kalonji)
- 1 tsp fennel seeds
- 1 tsp mustard seeds
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- ¼ tsp methi (fenugreek) seeds
- ½ tsp black pepper
OTHERS
- 500 gms eggplant, cut
- Salt to taste
- 1 tsp red chilli powder
- 1 tsp Shilpas Masala Mill Kashmiri Chilli Powder
- ¼ tsp turmeric powder
- 1 cup tomatoes, chopped
- 1 cup onions, chopped
- ½ cup mustard oil
- 1 tbsp ginger-garlic paste
- 1 tsp chaat masala
- Potatoes (optional), cut
INSTRUCTIONS
- Dry roast all the achari masala ingredients.
- Coarsely grind the roasted spices and keep aside for later use.
- Soak the cut eggplants in water mixed with vinegar for 10–15 minutes.
- Remove and pat dry.
- Sprinkle 1 tbsp of the prepared achari masala over the eggplants.
- Shallow fry the eggplants and keep aside.
- Heat mustard oil and fry the onions.
- Add ginger-garlic paste and sauté.
- Add tomatoes and continue frying until softened.
- Add the red chilli powder, Kashmiri chilli powder, turmeric and 1 tbsp achari masala. Fry for 2–3 minutes.
- Add the potatoes (if using) and the fried eggplants.
- Cover and cook for 10–15 minutes or until tender.
- Add a little water if needed.
- That’s it! Your Achari Baingan is ready.
- Serve hot with parathas or phulkas.
SPICE LEVEL: 🌶🌶
