Achari Baingan Sabzi

20 mins
Serves 6
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Directions

  1. 1In frying pan, add garlic, dried red chillies, coriander seeds, mustard seeds, cumin seeds, peanuts & dry roast on low flame until fragrant.
  2. 2In frying pan, add garlic, dried red chillies, coriander seeds, mustard seeds, cumin seeds, peanuts & dry roast on low flame until fragrant.
  3. 3In frying pan, add garlic, dried red chillies, coriander seeds, mustard seeds, cumin seeds, peanuts & dry roast on low flame until fragrant.
  4. 4Let it cool.
  5. 5Let it cool.
  6. 6Let it cool.
  7. 7In a spice mixer, add roasted spices, grind coarsely & set aside.
  8. 8In a spice mixer, add roasted spices, grind coarsely & set aside.
  9. 9In a spice mixer, add roasted spices, grind coarsely & set aside.
  10. 10In a bowl, add water, pink salt & mix well.
  11. 11In a bowl, add water, pink salt & mix well.
  12. 12In a bowl, add water, pink salt & mix well.
  13. 13Cut eggplant into small cubes.
  14. 14Cut eggplant into small cubes.
  15. 15Cut eggplant into small cubes.
  16. 16In water, add eggplant & soak for 15-20 minutes then strain.
  17. 17In water, add eggplant & soak for 15-20 minutes then strain.
  18. 18In water, add eggplant & soak for 15-20 minutes then strain.
  19. 19In a wok, add cooking oil, curry leaves, eggplant, mix well & cook on medium flame for 1-2 minutes.
  20. 20In a wok, add cooking oil, curry leaves, eggplant, mix well & cook on medium flame for 1-2 minutes.
  21. 21In a wok, add cooking oil, curry leaves, eggplant, mix well & cook on medium flame for 1-2 minutes.
  22. 22Add pink salt, turmeric powder, tomatoes & mix well, cover & cook on low flame for 10-15 minutes then cook on high flame for a minute.
  23. 23Add pink salt, turmeric powder, tomatoes & mix well, cover & cook on low flame for 10-15 minutes then cook on high flame for a minute.
  24. 24Add pink salt, turmeric powder, tomatoes & mix well, cover & cook on low flame for 10-15 minutes then cook on high flame for a minute.
  25. 25Add ground achari spices, nigella seeds, mix well & cook on medium flame for 1-2 minutes.
  26. 26Add ground achari spices, nigella seeds, mix well & cook on medium flame for 1-2 minutes.
  27. 27Add ground achari spices, nigella seeds, mix well & cook on medium flame for 1-2 minutes.
  28. 28Add tamarind pulp & mix well.
  29. 29Add tamarind pulp & mix well.
  30. 30Add tamarind pulp & mix well.
  31. 31Add fresh coriander & mix well.
  32. 32Add fresh coriander & mix well.
  33. 33Add fresh coriander & mix well.
  34. 34Garnish with fresh coriander & serve!
  35. 35Garnish with fresh coriander & serve!
  36. 36Garnish with fresh coriander & serve!

Ingredients

  • 15 cloves Lahsan (Garlic)
  • 15 cloves Lahsan (Garlic)
  • 15 cloves Lahsan (Garlic)
  • 6 Sukhi lal mirch (Dried red chillies)
  • 6 Sukhi lal mirch (Dried red chillies)
  • 6 Sukhi lal mirch (Dried red chillies)
  • 1 tbs Sabut dhania (Coriander seeds)
  • 1 tbs Sabut dhania (Coriander seeds)
  • 1 tbs Sabut dhania (Coriander seeds)
  • 1 tsp Rai dana (Mustard seeds)
  • 1 tsp Rai dana (Mustard seeds)
  • 1 tsp Rai dana (Mustard seeds)
  • 0.5 tbs Zeera (Cumin seeds)
  • 0.5 tbs Zeera (Cumin seeds)
  • 0.5 tbs Zeera (Cumin seeds)
  • 2 tbs Mongphali (Peanuts)
  • 2 tbs Mongphali (Peanuts)
  • 2 tbs Mongphali (Peanuts)
  • 2 Cups Water
  • 2 Cups Water
  • 2 Cups Water
  • 0.5 tbs Himalayan pink salt
  • 0.5 tbs Himalayan pink salt
  • 0.5 tbs Himalayan pink salt
  • 750 g Baingan (Eggplant)
  • 750 g Baingan (Eggplant)
  • 750 g Baingan (Eggplant)
  • 0.25 Cup Cooking oil
  • 0.25 Cup Cooking oil
  • 0.25 Cup Cooking oil
  • 15 Curry patta (Curry leaves)
  • 15 Curry patta (Curry leaves)
  • 15 Curry patta (Curry leaves)
  • 1 tsp Himalayan pink salt
  • 1 tsp Himalayan pink salt
  • 1 tsp Himalayan pink salt
  • 1 tsp Haldi powder (Turmeric powder)
  • 1 tsp Haldi powder (Turmeric powder)
  • 1 tsp Haldi powder (Turmeric powder)
  • 3 medium Tamatar (Tomatoes) chopped
  • 3 medium Tamatar (Tomatoes) chopped
  • 3 medium Tamatar (Tomatoes) chopped
  • 0.25 tsp Kalonji (Nigella seeds)
  • 0.25 tsp Kalonji (Nigella seeds)
  • 0.25 tsp Kalonji (Nigella seeds)
  • 3 tbs Imli pulp (Tamarind pulp)
  • 3 tbs Imli pulp (Tamarind pulp)
  • 3 tbs Imli pulp (Tamarind pulp)
  • 1 chopped Hara dhania (Fresh coriander)
  • 1 chopped Hara dhania (Fresh coriander)
  • 1 chopped Hara dhania (Fresh coriander)

Equipment

frying panspice mixerbowlwok