Directions
- 1In frying pan, add garlic, dried red chillies, coriander seeds, mustard seeds, cumin seeds, peanuts & dry roast on low flame until fragrant.
- 2Let it cool.
- 3In a spice mixer, add roasted spices, grind coarsely & set aside.
- 4In a bowl, add water, pink salt & mix well.
- 5Cut eggplant into small cubes.
- 6In water, add eggplant & soak for 15-20 minutes then strain.
- 7In a wok, add cooking oil, curry leaves, eggplant, mix well & cook on medium flame for 1-2 minutes.
- 8Add pink salt, turmeric powder, tomatoes & mix well, cover & cook on low flame for 10-15 minutes then cook on high flame for a minute.
- 9Add ground achari spices, nigella seeds, mix well & cook on medium flame for 1-2 minutes.
- 10Add tamarind pulp & mix well.
- 11Add fresh coriander & mix well.
- 12Garnish with fresh coriander & serve!
Ingredients
- 15 cloves Lahsan (Garlic)
- 6 Sukhi lal mirch (Dried red chillies)
- 1 tbs Sabut dhania (Coriander seeds)
- 1 tsp Rai dana (Mustard seeds)
- 0.5 tbs Zeera (Cumin seeds)
- 2 tbs Mongphali (Peanuts)
- 2 Cups Water
- 0.5 tbs Himalayan pink salt
- 750 g Baingan (Eggplant)
- 0.25 Cup Cooking oil
- 15 Curry patta (Curry leaves)
- 1 tsp Himalayan pink salt
- 1 tsp Haldi powder (Turmeric powder)
- 3 medium Tamatar (Tomatoes) chopped
- 0.25 tsp Kalonji (Nigella seeds)
- 3 tbs Imli pulp (Tamarind pulp)
- 1 chopped Hara dhania (Fresh coriander)
Equipment
frying panspice mixerbowlwok
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