Achari Baingan (Eggplants with pickling spice)

When you hear the word 'Achar' in the name of the recipe, it is obvious for many people to think this dish is a pickle made with brinjal

But the recipe does not use any actual achar or pickle.  

This recipe wins as my favorite hands down. It is so flavorful and the combination of the tomatoes, eggplant and the spices…Its spicy and tangy!!! 

This recipe uses 5 exotic spices which are also called 'Panch Phoran'. I am a not so fond of baingan or eggplant still this is one recipe which I recommend for all baingan lovers and non-baingan lovers.

Serve it with warm steamed rice, warm chapatis, parathas, or pitas Or take it to work and eat it together and make your co-workers jealous! I'm sure it will be yummy with a bowl of curd rice too.

Ingredients:

Ingredients:
8 Baby Eggplants/aubergines 
1 tsp Ginger Paste
2 tbsp Oil (Preferably mustard oil)
¼ tsp Asafoetida
2 sprigs Curry Leaves (Optional but recommended)
Salt to taste

Oil to deep fry

For the Pickling Spice Mix:

2 Tbsp coriander seeds, dry roasted
1 Tbsp fennel seeds dry roasted
1 tsp cumin seeds, dry roasted
1 1/2 tsp fenugreek seeds
2 tsp white mustard seeds
1/2 tsp black onion seeds/ nigella seeds
1/2 tsp carom seeds
4 tsp dry mango powder
1/4 tsp turmeric powder
Red chilli powder, to taste
1 tsp garam masala



To toss the aubergines:

5 Tbsp mustard oil
2 bay leaves
3-4 cloves
2 pinches heeng dissolved in 2 Tbsp water
Salt, to taste

Method:

1. 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. Keep them aside.
2. In a pan, dry roast coriander seeds, fennel seeds, fenugreek seeds, nigella seeds and cumin seeds. Grind these with all the other masalas on the ingredient list. Mix salt in it.
3. Stuff the deep fried aubergines with this masala. Keep aside.
4. In a wok, take mustard oil, add curry leaves, ginger paste, cloves and asafoetida water. Saute it for 1 minute.
5. Add the stuffed aubergines. Toss.
6. Sprinkle some salt according to taste. Toss. Serve.