Delectable Achari Baigan For Lunchbox

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Although the name spells pickle, this delectable recipe does not actually use pickle in any form. The name achari comes from the aroma and taste this dish has in the offering. In Punjab, this recipe remains to be one of the most delightful dishes on a brinjal base. The dish boasts a flavored mix of tasty and inviting spices.

A stand out feature of Achari Baingun is that it displays a gamut of spices that are symptomatic of typical Punjabi food culture. Each of these spices have unique tastes and flavors of their own, each of them going to contribute to the magnificence of the dish.

Mango powder, mustard seeds and garam masala are popular spices used in this dish. The best thing about this dish is that the base allows you to add any vegetable of your liking, thereby making it complete and sumptuous.

Serves: 3

Preparation time: 15 minutes

Cooking time: 20 minutes

Ingredients

Ginger garlic paste- 2tbsp

Turmeric powder- 1tbsp

Chilli Powder- ½ tbsp

Oil- 3 tbsp

Fennel Seeds- 1tbsp

Mustard Seeds- 1tbsp

Fenugreek- 1tbsp

Nigella seeds (kala jeera)-1tbsp

Cumin seeds- ½ tbsp

Asafoetida- ½ tbsp

Onions- ½ tbsp (chopped)

Dry mango powder- ½ tbsp

Chopped coriander - 3tbsp

Fresh cream- ½ cup

Brinjal- 2 cups (cut into 1 inch cubes)

Procedure:

1. Mix brinjal with the marinade and keep it aside for about 15 minutes.

2. Heat about 2 tbsps of oil in a kadhai and deep fry the brinjal until it becomes golden brown

3. Combine all the mentioned seeds and keep them in a bowl.

4. Heat about 2 tbsps of oil in apan and add the mixture of seeds.

5. Wait for the seeds to crackle, following which add the chopped onions, garlic paste and green chillies

6. To this, add all the above mentioned powders and garam masala and heat for about two minutes.

7. Add the curds, fresh cream and fried brinjal.

Cook the mixture for about 4 minutes.

Garnish the curry with coriander and serve with rice or rotis.