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Pickled Aubergines
Achaari baingan
Aubergines (baingan), small and oblong 12
Mustard (sarson) oil ½ cup
Cloves (laung) 4
Bay leaves (tej patta) 2
Asafetida (hing), soaked in 1 tbsp water a pinch
Step I :
Cumin (jeera) powder 1 tbsp
Fenugreek seed (methi dana) powder 1 ½ tsp
Fennel (moti saunf) powder 1 tbsp
Yellow mustard seed powder 1 ½ tsp
Onion seeds (kalonji) 1 ½ tsp
Coriander (dhaniya) powder 1 tbsp
Carom (ajwan) seeds ½ tsp
Red chilli powder 2 tbsp
Turmeric (haldi) powder ½ tsp
Dry mango powder (amchur) 2 tbsp
Salt to tatse
Method :
Wash the aubergines in running water, pat dry, slice off the crown, slit crosswide along the length, and keep aside.
Heat the mustard oil in a wok on high heat until it starts smoking. Remove and cool.
Mix the step I ingredients together in a bowl.
Pack the aubergines with equal quantities of the above mixture.
Reheat the mustard oil; add cloves, bay leaves, asafetida. And stuffed aubergines, cover with a lid, and cook on low heat for 12-15 minutes, stirring occasionally. Adjust the seasoning and remove.
Transfer to a flat dish and serve.
*Preparation time: 50 min. Serves: 4
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