Pickled Eggplant, also named “Achari Baingan” in our language, is tangy, spicy, and very flavorful. The eggplants are coated in a blend of aromatic spices and cooked until perfectly tender. Whether you serve this as a side or a main course, it’s bound to be the talk of the table.
The spices added in this Pickled Eggplant, get super absorbed and tastes amazingly delicious. This dish is often eaten with bread, but you can also eat it over rice.
Deep Fry to maintain the color
The eggplants are fried to maintain its color and to cook halfway through.
Coating with spices
The eggplants are coated in a blend of aromatic spices and cooked until perfectly tender.
PICKLED EGGPLANT
INGREDIENTS:
- Eggplants 1
- Onions 2 medium
- Mustard seeds 1/2 tbsp
- Fenugreek seeds 1 tsp
- Fennel seeds 1 tbsp
- Cumin seeds 1 tsp
- Black caraway seeds 1 tsp
- Salt to taste
- Turmeric powder 1 tsp
- Red chili powder 1 tsp
- Yogurt 1 1/2 cup
- Oil to fry
- Green chilies 1
- Coriander leaves 1 tbsp
INSTRUCTIONS:
- Cut the Eggplants into 2-inch pieces.
- Heat oil in a wok and fry the brinjal till light golden.
- Roughly chop onions and add to the pan. Sauté till soft.
- Combine mustard seeds, methi dana, fennel seeds, cumin seeds, and black caraway seeds in a grinder jar. Grind coarsely.
- Add eggplant pieces to the pan and toss to mix. Add salt, red chili powder, and turmeric powder. Mix well.
- Whisk the yogurt and spread it on top of the eggplants and simmer it on low flame for 10 minutes.
- Dish it out and garnish it with green chilies and coriander leaves.
- Serve hot with your desired sides.