Achari Baingan Sabzi

Ingredients

• Garlic cloves (15–20 cloves)
• Dried red chillies (6–7)
• 1 tbsp Coriander seeds
• 1 tsp Mustard seeds
• 0.5 tbsp Cumin seeds
• 2 tbsp Peanuts
• 2 cup Water (Or as required)
• 0.5 tbsp Himalayan pink salt (For the ground spice mixture)
• 750 g Eggplant (Cut into small cubes and soaked for 15–20 minutes)
• 0.25 cup Cooking oil
• Curry leaves (15–20 leaves)
• 1 tsp Himalayan pink salt (Or to taste)
• 1 tsp Turmeric powder
• 3 Tomatoes (Medium, chopped)
• 0.25 tsp Nigella seeds
• 3 tbsp Tamarind pulp
• Fresh coriander (Chopped; amount not specified)

Steps

1. 1

   Place the garlic, dried red chillies, coriander seeds, mustard seeds, cumin seeds, and peanuts in a dry pan. Dry-roast them over a low flame until fragrant.

2. 2

   Grind the roasted spice mixture well. Add the 2 cups of water, or enough as required, and the first measure of pink salt, then mix well. Set the ground achari spice mixture aside.

3. 3

   Cut the eggplant into small cubes and soak it for 15–20 minutes.

4. 4

   Heat the cooking oil in a pan and add the curry leaves.

5. 5

   Add the soaked eggplant cubes and mix well. Cook over medium heat for 1–2 minutes.

6. 6

   Add the second measure of pink salt and the turmeric powder. Mix well.

7. 7

   Add the chopped tomatoes. Cover the pan and cook for 5 minutes.

8. 8

   Add the ground achari spice mixture and the nigella seeds. Mix well and cook over medium heat for 1–2 minutes.

9. 9

   Add the tamarind pulp and mix well.

10. 10

    Finish with chopped fresh coriander, mix well, and serve with roti or rice.

Notes

The description lists nigella seeds as ¼ teaspoon; one OCR frame appears to read 1 teaspoon, so the written ingredient list was followed. The amount of fresh coriander is not specified. The source does not state whether the eggplant should be drained or rinsed after soaking.

Nutrition per serving

• side dish
• vegetarian
• vegan
• gluten-free
• South Asian
• stovetop
• curry
• spicy