Tasty Vegan Spicy Pickled Eggplant Achari Baingan Brinjal Recipe
8-10 pieces of baby eggplant (Baingan)
1 can diced tomatoes (tamater)
1 tablespoon ginger (adrakh)
1 tablespoon garlic (lahsun)
1 teaspoon Red chili powder (laal mirch)
½ teaspoon turmeric powder (haldi)
1 teaspoon coriander powder (dhaniya)
¼ teaspoon turmeric powder (haldi)
¼ teaspoon asafoetida(Hing)
1 teaspoon cumin seeds (zeera)
1 teaspoon fennel seeds (saunf)
1 teaspoon black cumin/Onion Seeds (kalonji)
1 teaspoon fenugreek seeds (methi dana)
1 teaspoon mustard seeds (rai)
1 teaspoon mango powder (amchoor)
1 teaspoon 7 spices (garm Masala)
1 tablespoon salt or to taste (namak)
4 dry red chilis (khushk mirch)
1 cup cilantro (dhania)
½ cup water (pani)
Wash the eggplants and make cross cut in them. In a pan dry roast cumin, fenugreek, fennel, and mustard seeds; let it cool and then grind it into coarse powder.
In a pan heat oil add dry red chilies, finely chopped ginger and garlic paste.
Add turmeric, red chili, black cumin, 7 spices, salt and canned tomatoes. Cover and cook till tomatoes are soft. Once tomatoes are soft add the grinned spices and then eggplant cook for 10 minutes. Add water and cover for 1 hour and cook till eggplants are soft.
Achari Baingan/pickled eggplant is ready to serve. Serve with bread or steamed rice.
Recipe courtesy by Gratify Cooking