Seasonal Recipes

Achari Baingan / Eggplants with Pickling Spices

500gm Eggplant
1 tsp grated Ginger 
2 cloves grated Garlic 
2 tbsp Oil 
2 sprigs fresh Curry Leaves
Seasalt to taste

Spices Used:
1 tsp Mustard Seeds
1 tsp Cumin Seeds
½ tsp Fennel Seeds
½ tsp Fenugreek Seeds
¼ tsp Nigella Seeds
1 heaped tsp Coriander Powder
¼ tsp Cumin Powder
½ tsp freshly grated Turmeric 
1 tsp Red Chilli Powder/Paprika 
1 tsp Garam Masala (as per taste)

  1. Prepare Eggplant, trim and discard the crown and cut them into 1 and half inch long pieces.
  2. Heat oil in a pan and add mustard seeds, fennel seeds, cumin seeds, fenugreek seeds and nigella seeds. 
  3. When mustard seeds crackle and the fenugreek seeds turn light brown in colour, add curry leaves and give it a quick stir. 
  4. Add ginger and garlic and fry it till its raw smell disappears, about 30-45 seconds, on medium flame. 
  5. Mix in turmeric, coriander powder, cumin powder and chilli powder and fry the spices for half a minute on medium flame. Make sure that you don’t burn the spices. 
  6. Add eggplants and mix them well so that every piece is coated well with the spice mix.
  7. Add about 1-2 tbsp of water and cover the pan with lid. Let it cook undisturbed for 3-4 minutes on medium flame.
  8. Open the lid and stir in salt to taste. Cover and let it cook for another 3-4 minutes on medium flame, stirring after every 1 minute. 
  9. Next add garam masala, and mix well. Let it cook uncovered for few more minutes till the eggplants are cooked through but still retain their shape. 
  10. Serve garnished with finely chopped coriander leaves, more fresh curry leaves, plain yoghurt, your favourite chutney and a squeeze of lime.