Ingredients
- Some small size eggplants(25 to 30)
- 25 to 30 garlic
- ½ tbsp. cumin seeds
- 8 to 10 black pepper
- 1 tbsp. coriander seeds
- 5 to 8 dry red chillies
- 1/3rd tbsp. fennel seeds
- 1 tbsp. tamarind puree
- A pinch of garam masala powder
- 2 to 3 tbsp. water
- 1 tbsp. salt
- ½ tbsp turmeric powder
- Mustard oil for cooking
How to Make
- First, take some small-sized eggplants. Wash them with water. Now cut them into four parts, but do not separate them into pieces.
- Cut all of them like this. You can also use medium-sized eggplants for this recipe, but do not use the large sizes.
- For achari masala, take a jar. Add garlic cloves. Add cumin seeds and black pepper.
- Add coriander seeds, dry red chilli and fennel seeds.
- Add tamarind puree. You can also add dry mango powder in place of tamarind. Add garam masala powder. Add some water.
- Grind it into a smooth paste. Here you can also take powdered masala in place of the whole one. And add some water. Make a puree of it, and it is ready to use.
- Now add salt and turmeric powder. mix well.
- Take some masala and stuff the eggplant. But do not overstuff them. Prepare all of them like this.
- Now take a pan. Add 4 to 5 tbsp. oil. Heat the oil on a high flame. Then place the stuffed eggplants. Cook them for 2 minutes on a high flame.
- Then flip them and again cook. After that, turn the heat on medium and cover the pan. Now cook them for 5 to 8 minutes on medium flame or until they turn golden in colour.
- Cooking time may vary; it depends on the size of the eggplant. When it looks golden from the outside. It is ready. Remove it from the oil. And that’s it. Achari baingan is ready to serve.