Pickled Eggplant

Ingredients For Marinade:

Ginger garlic paste- 2tbsp

Turmeric powder- 1tsp

Red chilli powder- 1 tsp

Chaat masala- 1 tsp

Oil- 1tbsp

Salt- as per taste

Ingredients For Gravy 

Eggplant or brinjal- 10 (small)

Cumin seeds- 1tsp

Mustard seeds- 1tsp

Onion seeds (kalongi)- 1/2tsp

Fenugreek seeds (methi)- 1/2tsp

Fennel seeds (saunf)- 1/2tsp

Asfoetida (hing)- 1/2tsp

Onions- 2 (sliced)

Tomato- 1 (chopped)

Red chilli powder- 1tsp

Cumin powder- 1tsp

Garam Masala powder- 1/2tsp

Dry mango powder (amchoor)- 1tsp

Curd- 1/2 cup

Fresh cream- 2 tbsp

Coriander leaves- 1/2 cup (chopped)

Procedure

Make small incisions into the eggplant and marinate it with all the marinade ingredients for ten minutes.

Heat oil in a pan and fry the eggplant in it till it becomes crisp.

Strain the deep fried eggplants and keep aside. Season the remaining oil with fennel seeds, cumin seeds, mustard seeds, onion seeds, fenugreek seeds and asfoetida.

Saute the onions in the oil till they turn golden. Add the chopped tomatoes and sprinkle salt on it.

Cook on low flame till the tomatoes melt into a pulp (about 3-4 minutes).

Now add all the powdered spices like red chilli, turmeric, cumin, garam masala and dry mango powder. Fry the spices for 1-2 minutes.

Then stir in the curd. Cook for 1-2 minutes on low flame. If the gravy looks very dry, you can add little more curd or a few spoons of water.

Now add the fried eggplants to the gravy, garnish with coriander leaves and cover with a lid.

Cook for 3-4 minutes so that the eggplant absorbs the spices. Now, put the pan off flame.

Add some fresh cream from the top and serve Achari Baingan with hot rotis.