Masala Baingan – Achari Baingan Recipe – Delicious Eggplant Recipe
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Achar in means pickle and this recipe is made with all the spices that are used to make a pickle. I used Bengali spice that has the combination of all the seeds that go into an achar along with an aromatic spice blend that makes this recipe super delicious.
Ingredients Required For Making Achari Baingan – If using eggplants of this size I count one eggplant for each individual. You can also use small Indian eggplants as well about a pound.
* 600 gm or 3 Italian eggplants. Apply salt and a sprinkle of turmeric powder on each one of them.
* 250 gm/ 9 oz / 1 large+1 medium onions
* 20 gm/ 1oz / 1 tablespoon finely grated ginger
* 20 gm/ 4 large garlic cloves/ 1 tablespoon finely grated
* 165 gm/ 6 oz/ 1 large tomato
* 1 green chilli (optional)
* 1 teaspoon panch phoron . How to make panch phoron –
You can also use cumin seeds instead but I would highly recommend to please try panch phoron as it gives a beautiful flavor.
* 1 dry red chilli (optional)
* 1/2 teaspoon turmeric powder
* 1 & 1/2 teaspoons Kashmiri red chilli powder. This amount makes it quite spicy so please add less if you like it to be less spicy or use paprika if you want to avoid chilli heat but still would like the red color.
* 1 teaspoon salt
* 1 teaspoon sugar
* 1 cup hot water
* coriander leaves(cilantro) for garnish
* 4 tablespoons oil
For the spice blend –
* 2 teaspoons coriander seeds(dhania)
* 1 teaspoon cumin seeds(jeera)
* 1/2 teaspoon fennel seeds (saunf)
* 4 to 5 fenugreek seeds (methi)
* 2 green cardamoms (choti elaichii)
* 1/8 th teaspoon or 6 to 8 black peppercorns. Please add less if you want it less spicy.
*** Points To Note –
* Wash the egg plants before cutting them
* Do not cut all the way unto the stem as it may fall apart.
* Fry the eggplants in batches if using this size eggplant
* Let it sit for a few hours after cooking before serving for the flavors to intensify.
You can have it with rice/roti.
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Have a happy and safe cooking experience.
I have a number of eggplant recipes on my
channel but this particular one is my personal Favorite because it is extremely delicious
and the addition of an aromatic spice blend Makes it even more flavorful hey everyone and
welcome to curries with bumbi for this recipe You need medium to small eggplants because we
are targeting one eggplant per individual I Have used Italian eggplants because I find their
size to be perfect for this recipe keeping the Stem end intact cut the eggplant like this
while cutting to not let your knife travel Way to the end of the stem because then the
eggplant may fall apart and it will be hard To manage we want each individual to be getting
one intact eggplant without any missing parts Okay after that I am going to rub in salt and
turmeric powder inside each eggplant now my Friends turmeric powder does stain your nails
a little bit but if you're concerned about that Then please use a pair of gloves for doing this
I have years and years of turmeric nail polish on My nails so I don't mind okay leave them like this
while you start preparing the aromatic spice blend Over medium low heat whole spices go in 2
teaspoons of coriander seeds for that citrusy Kind of flavor a teaspoon of cumin seeds for that
earthy Smoky kind of Aroma half a teaspoon of Fennel seeds and about 8 to 10 fenugreek seeds
please do not add more than this because when You Greek seeds are bitter so if you are tempted
to add more your dish may turn bitter then about An eighth of a teaspoon of black peppercorns
and 2 green cardamoms roast these spices by Stirring them continuously on medium low heat
till they become fragrant please do not let Them turn too dark in color as again they will
turn bitter and ruin your whole dish you just Want to roast them lightly to bring out their
flavors once you get those wisps of Aroma take The pan off heat and transfer them to a mortar
and pestle if using a spice or coffee grinder Allow the spices to come to room temperature
before grinding them now if using a mortar And pestle like me remove the outer shells of
cardamoms you do not want two fine a powder But there should be a little bit of texture to
it we will now fry the eggplant pan over medium High heat with 4 tablespoons of oil do not grout
the pan because you want to sear the eggplants I like to fry with the cover on and
the heat should be on the high side When you start seeing the skin of
the eggplant starting to shrivel up A bit and the eggplant is getting
a little brown tinge on them it's Time to take them out at this point I
would say the eggplants are half cooked And here is the consequence of going too close
to the stem end while cutting the eggplant My eggplants are all fried and the oil turns
black like this after frying eggplant if you Are making this for guests then please do not
cook the rest of the recipe in this oil as the Dish won't look nice what I do is I save the
soil and use it for cooking something else so I changed my pan and added 3 tablespoons of oil
in it once oil turns hot it's time for the whole
Spices to go in this is Bengali Five Spices
known as panch phoron it gives a beautiful Flavor to any vegetable curry I have a video
on it but if you do not want to make it you Can just use cumin seeds I also added a dried
red chili I took out the seeds before adding It to the oil dried red chilli gives a nice Smoky
flavor once the seeds splutter add chopped onions Add a pinch of salt that helps the onions to
soften down faster fry till the onions turn Golden brown in color as you can see they are
not too brown but has this golden color to them Then goes a tablespoon each or
finely grated garlic and ginger Fry the ginger and garlic for about a minute Now it's time to bring in some color to the
dish add a splash of water to prevent the spice Powders from burning one and a half teaspoons
of kashmiri red chilli powder half a teaspoon Of turmeric powder you can also add paprika if you
do not want the chili heat but want that red color Stir for about a minute and then add tomatoes
along with again a pinch of salt to help the Tomatoes soften down faster I added a splash of
water and covered it on medium heat for 2 minutes After 2 minutes lid off as you can see the
tomatoes have started to break down we want Them to turn into a complete mush so again lid
back on for 2 minutes okay after two minutes the Tomatoes have become soft so now that roasted
aromatic spice blend that we had made earlier Enters the pan along with a teaspoon of sugar
my friends sugar is totally optional but that Little bit of sugar rounds up all the flavors and
bring in a balance add about half a cup of water I also added a whole green chili cover
and come back after 3 minutes after 3 Minutes I again added another half a cup of water And then the fried eggplants dive
in along with all those bowl juices Salt goes in now Cover on for 8 to 10 minutes or until your
eggplants get tender in between uncover And check with a paring knife how soft the
eggplants are becoming please see to it that They do not turn too soft as that will lead to
the Flesh of the eggplants entering the sauce And only the skin will be attached to the
stem and that sounds like a disaster to me Okay my eggplants have become tender I added some Chopped coriander leaves and
covered it again for a minute This goes best when served on hot steamed
rice but again you are hearing this from A rice lover when serving use a flat white
spoon so that the eggplants don't fall apart I first scoop out the gravy and then
place the eggplants on top of the gravy It's perfectly spiced has that Tangy note from
the tomatoes then a hint of Sweetness from the Sugar and the eggplants itself turn into this
pouch of deliciousness that is so very aromatic Please consider clicking that like button
for me and I will see you next time bye bye
