Saturday, March 21, 2015

Achaari Baingan Kadhi


Potatoes: 2 (cubed)
Brinjal: 1 (cubed)
Ginger-garlic paste: 2 tsp.
Grated ginger: 1 inch
Grated garlic: 3 cloves
Salt to taste
Cooking oil: 3 tsp.
Red chilli powder: 1/2 tsp.
Turmeric powder: 1/2 tsp.
Fennel seeds: 1/4 tsp.
Mustard seeds: 1/4 tsp.
Fenugreek seeds: 1/4 tsp.
Onion seeds: 1/4 tsp.
Asafoetida: 1 pinch
Cumin seeds: 1/4 tsp.
Onion (chopped): 1
Green chilli (chopped): 1
Tomato (chopped): 1
Garam masala: 1/2 tsp.
Mango powder: 1/4 tsp.
Yoghurt: 1/4 cup

  1. Marinate the cubed brinjal with grated ginger-garlic, salt, red chilli and turmeric for 15 minutes. Heat oil in a pan and slightly fry all the brinjals from both the sides and keep aside.
  2. Heat the same oil and add fennel, mustard seeds, onion seeds, fenugreek seeds, asafoetida and cumin seeds. When they crackle, add the onions and fry until they are transparent.
  3. Add the ginger-garlic paste and green chilli and fry until the raw smell goes away. 
  4. Add the potatoes and sprinkle salt, let it cook for 2 minutes on medium flame. Add the chopped tomatoes and mix everything well. 
  5. After about a minute, add the brinjals, sprinkle garam masala and mango powder and give everything a stir. Sprinkle some water if required and cover. Let cook on medium flame for about 10 minutes. Check if the potatoes and brinjals are done. Cover for another couple of minutes if they are not yet done.
  6. Remove cover and add the yoghurt. Mix very well, let cook for 2-3 minutes. Remove from the heat and serve with chappatis.

No comments:

Post a Comment


Protected by Copyscape Web Plagiarism Check