Achaari Baingan (Eggplant in pickled spices)

Achaari Baingan

This is one of the most delicious methods of cooking brinjal or Baingan. The achaaris masala is very popular in Punjabi cooking and contrary to popular belief does not use any actual achaar or pickle. It is a flavourful blend of carefully chosen spices and curds. The achaaris masala is truly representative of the variety of spices used in Punjabi cooking such as onion seeds, mustard seeds, garam masala and dry mango powder. Here I have added the very versatile brinjal to this tongue ticking masala. However feel free to add any vegetable of your choice or even paneer to the achaaris gravy.

Ingredients:::

For marination:

• 2 tbsp ginger-garlic paste
• 1 tsp chilli powder
• 1/2 tsp turmeric powder
• salt to taste
• 1 tsp mustard oil 

Other Ingredients:

• 2 cups brinjals, cut into 1" cubes
• oil for deep frying
• 1 tsp fennel seeds
• 1 tsp mustard seeds
• 1 tsp fenugreek seeds
• 1 tsp nigella seeds
• 1/2 tsp cumin seeds
• 1/2 tsp asafoetida
• 2 tbsp oil
• 1/2 cup sliced onions
• 1 tsp ginger-garlic paste
• 1 tsp chopped green chillies
• 1/2 tsp turmeric powder
• 1/2 tsp chilli powder
• 1/2 tsp garam masala
• 1/2 tsp dried mango powder (amchur)
• salt to taste
• 3/4 cup curds, whisked well
• 1/2 cup fresh cream
• 3 tbsp chopped coriander for the garnish

Method:::

1. Combine the brinjals with the prepared marinade and toss gently. Keep aside for 15 minutes.
2. Heat the oil in a kadhai and deep-fry the brinjals in it till they are golden brown. Keep aside.
3. Combine the fennel seeds, mustard seeds, fenugreek seeds, onion seeds, cumin seeds and asafoetida in a small bowl and keep aside.
4. Heat the oil in a pan and add the above mixture.
5. When the seeds crackle, add the onions, ginger-garlic paste and green chillies and sauté till the onions turn translucent.
6. Add the turmeric powder, chilli powder, Punjabi garam masala, dry mango powder and salt and sauté for 2 minutes.
7. Add the curds, fried brinjals and fresh cream and mix gently.
8. Cook for 3-4 minutes.
9. Garnish with coriander and serve hot with roti or naan.

Shahi Baingan Bharta

Shahi Baingan Bharta

Baingan Bharta is a delicious vegetarian dish mainly cooked in various parts of India. Baingan is eggplant which is grilled over charcoal or direct fire to impart a smoky flavor to the flesh of the eggplant and then it is cooked with different spices and vegetables. Baingan bartha is popular in Punjab, West Bengal, Maharashtra, Bihar, Orissa and West Bengal. In Gujrati it is known as odo, wangyacha bharti in Marathi and in West Bengal it is called Begun pora. The fun part is in West Bengal many belief that to prepare Begun pora in Tuesdays and Saturday protect the family member from evil eye. There is no scientific proof whether this help as an evil eye protector or not but one thing is sure the members of the family get an awesome dish to taste every week.

This Shahi Baingan Bharta is more rich and royal version of the regular baingan bartha.

Ingredients:::

Ingredients

• 1 large eggplant
• 1 large onion chopped
• 1 tsp garlic chopped
• ½ tsp ginger chopped
• 1 egg
• 1 tomato chopped
• ½ tsp turmeric powder
• ½ tsp red chili powder
• 2 green chilly chopped
• ½ tsp of sugar
• ½ cup peas blanched
• 1tsp ghee (clarified butter)
• 1 bay leave
• ¼ tsp of garam masala
• 2 tbsp of raisin
• Handful chopped coriander leaves
• 5 to 6 tbsp of mustard oil
• Salt to taste

Method:::

1. Baingan Bharta requires roasted eggplant. You can roast eggplant in various ways. The most common method is to rub the skin of the eggplant with little oil then hold it on a low flame burner. But it is not too safe for the beginners or who are not so expert in it. In that case use your cook top grill plate or oven grill or barbeque grill. Keep turning and cooking till the all the skin get charred and the inner flesh looks really soft.
2. Once the eggplant is roasted let it cool totally and then peel off and discard the charred skin. Mash coarsely and keep aside.
3. Meanwhile in a pan take a spoonful of oil and scramble the egg and keep aside.
4. In a pan heat oil then add the bay leaves and chopped onion.
5. Add little sugar and stir until the onions are translucent.
6. Add ginger and garlic paste. Stir until the onion become golden brown then add the tomatoes and all the dry spices except garam masala and cook until the tomatoes become soft.
7. Add the blanched green peas, green chili and the mashed eggplant. Mix well.
8. Add the scrambled egg, coriander leaves. Go on stirring continuously for 6 to 8 minutes. You will see the excess water evaporates and a creamy texture is coming.
9. Add ghee and garam masala powder. Mix well. Put off the flame.
10. You can make it more exotic by adding 2 tbsp of full cream. Cover the lid give 5 minutes standing time before serving. Garnish with chopped coriander.
11. You can serve it with Naan, Paratha, Roti or Puri.