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Achaari Baingan

Marut Sikka cooks some fabulously tangy and spicy achaari baingan. Baby eggplants slit, deep fried, stuffed with a tangy masala and tossed.

Achaari Baingan Achaari Baingan

Chef's Name

: Marut Sikka

Recipe Servings

: 3

Recipe Cook Time

: 25 Minutes

Recipe Rating

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Ingredients

  • 8 baby aubergines (small sized baingan, slit), lightly dabbed on the inside with some salt and turmeric powder

    Oil to deep fry


    For the masala:


    2 Tbsp coriander seeds, dry roasted

    1 Tbsp saunf (fennel seeds), dry roasted

    1 tsp zeera (cumin) seeds, dry roasted

    1 1/2 tsp methi daana (fenugreek seeds)

    2 tsp white mustard seeds

    1/2 tsp black onion seeds

    1/2 tsp ajwain (carom seeds)

    4 tsp amchoor (mango powder)

    1/4 tsp turmeric powder

    Red chilli powder, to taste


    To toss the aubegines:

    5 Tbsp mustard oil

    2 bay leaves

    3-4 cloves

    2 pinches heeng dissolved in 2 Tbsp water

    Salt, to taste

Method

Slice the aubergines into four leaving them attached only at the stem. Lightly dab the brinjal on the inside with some salt and turmeric powder. Deep fry.

In a pan dry roast coriander seeds, saunf and zeera. Grind these with all the other masalas on the ingredient list.

Stuff the deep fried aubergines with this masala. Keep aside.

In a kadhai / wok, take mustard oil, add bay leaves, cloves and heeng water.

Add the stuffed aubergines. Toss.

Sprinkle some salt according to taste. Toss. Serve.

How to make : Achaari Baingan

Marut Sikka cooks some fabulously tangy and spicy achaari baingan. Baby eggplants slit, deep fried, stuffed and tossed in a tangy masala.



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