Achaari Baingan - Brinjals cooked with Indian Spices used in Pickles!

In my recent tour, I was fortunate to come across this exotic Achaari Baingan. My colleague's mother was sweet enough to prepare the same with normal cooking oil a departure from the traditional Mustard Oil. As soon as the lunch bo x was opened, the exotic blend of all the Achaari spices made my mouth water. This along with whole wheat naan was a match made in heaven.

Knowing that Amma loves to experiment with various cuisines and ingredients, I got this recipe from Aunty. While Amma was preparing this, the aroma compelled Appa to ponder into the kitchen and ask what special is being made!!! Amma and Appa thoroughly loved this and Amma made this simply divine ans very easy to make dish with Til | Sesame Oil.

INGREDIENTS

10 - 12 Baby Baingan | Brinjals | Eggplant | Aubergine
1 tsp Adrak | Ginger Paste
To taste Sugar
1 1/2 tblsp Til | Sesame Oil
1/4 tsp Hing | Asafoetida Powder
2 tblsp Water
2 sprigs Kadhi Patta | Curry Leaves
2 tbslp Fresh Dhania | Coriander Leaves, finely chopped
Achaari Masala
1 tsp Rai | Mustard Seeds
1 tsp Jeera | Cumin Seeds
1/2 tsp Methi | Fenugreek Seeds
1/2 tsp Saunf | Fennel Seeds
1/4 tsp Kalongi | Nigella Seeds
1 1/2 tsp Dhania | Coriander Powder
1/4 tsp Jeera | Cumin Powder
1 tsp Red Chilli Powder
1 tsp Garam Masala
3/4 tsp Aamchur | Dry Mango Powder

METHOD

• Wash brinjals well. Cut the stem portion and quarter them length wise. Soak them immediately in a bowl of cold water with a pinch of haldi powder. The brinjal pieces must be completely immersed.
• In a pan, heat oil and add rai, saunf, jeera, methi and kalonji.
• As rai crackles and methi begins to turn a light brown colour, add hing and kadhi patta. Give the spices a quick stir.
• Turn flame on medium and add adrak paste. Stir fry till its raw smell disappears.
• Now add the masala powders - haldi, dhania powder, jeera powder and red chilli powder. Fry them for 30 seconds taking care the masala does not get burnt.
• Drain brinjal pieces ensuring there is no water and add them to the pan. 
• Add salt and mix brinjal pieces gently ensuring each piece is coated well with the achaari masala.
• Sprinkle little water and cover cook for 3 to 4 minutes on low flame.
• Cover cook for another 3 to 4 minutes on medium flame, checking and stirring occasionally.
• Add garam masala, sugar and aamchur powder, mix them well. cook for few more minutes without lid till brinjals are done. Ensure brinjals are cooked completely but their shape is intact.
• Switch off the gas and transfer to a serving bowl. Garnish with chopped dhania leaves.
• Serve hot with any Roti | Paratha | Rice | Pulav | Biryani.

We relished this with Phulka Roti and Curd Rice. The aroma of this exotic Achaari Baingan lingers on our fingers reminding us of the heavenly experience we were fortunate to have thanks to Aunty's recipe and the magic of Amma's hands.

Note:

The original recipe uses Mustard Oil. Since we prefer Til | Sesame Oil and make all our pickles also with it, we tried it with Sesame Oil and loved the taste. So those of you who love Mustard Oil, relish this awesome Achaari Baingan by making the same with it.

We have used:

1. Til Sona Sesame Oil

2. L G Hing Powder

3. Everest Aamchur Powder

4. Everest Royal Garam Masala

5. Everest Tikhalal Red Chilli Powder

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.