Pickled veggies are always my favourite, serve with rice or rotis, i'll just open my mouth to eat.. I do variety of pickles at home and whenever there is some leftover pickles, i'll mix it with rice and enjoy them with some papads. My pantry will always have lemon pickle eventhough they are not prepared as traditionally as we do in India, i'll make them quite often through pressure cooking and cook with usual spices. However i will always make my pickles at home with variety of veggies.
Its been a while i wanted to give a try to this famous Achari baingan, this curry came out extremely well and an incredible side dish to enjoy with some puffy pooris. Yea i served this achari baingan with pooris for our lunch few days back. I used the medium large sized purple eggplants in this curry,you can use very well our Indian brinjals or Thai eggplants for making this curry.Sending this fingerlicking dish to SYS-W Series - Potato & Brinjal.
2nos Eggplants (sliced lengthwise)
1no Onion (chopped)
1no Tomato (chopped)
3nos Garlic cloves
1tsp Ginger garlic paste
1tsp Garam masala powder
1/2tsp Amchur powder
1/2tsp Red chilly powder
2tsp Coriander powder
Oil
1tbsp Lemon juice
Few chopped coriander leaves
For Tempering:
1no Dry red chilli
1no Bay leaf
1/2tsp Fennel seeds
1/4tsp Mustard seeds
1/4tsp Cumin seeds
1/4tsp Ajwain seeds
1/4tsp Fenugreek seeds
6nos Nigella seeds
A pinch Asafoetida powder
Heat enough oil, add all the ingredients given for tempering and fry until everything turns brown.
Add the chopped onions,chopped tomatoes,chopped garlic cloves sauté for few minutes.
Add the ginger garlic paste and cook until the raw smells goes on. now add the sliced eggplant pieces sauté for few seconds.
Now add all the spice powder, cook it well until the eggplants gets well coated with masala.
Finally add the lemon juice and chopped coriander leaves put off the stove..
Enjoy with rotis or any sort of rice..
Its been a while i wanted to give a try to this famous Achari baingan, this curry came out extremely well and an incredible side dish to enjoy with some puffy pooris. Yea i served this achari baingan with pooris for our lunch few days back. I used the medium large sized purple eggplants in this curry,you can use very well our Indian brinjals or Thai eggplants for making this curry.Sending this fingerlicking dish to SYS-W Series - Potato & Brinjal.
2nos Eggplants (sliced lengthwise)
1no Onion (chopped)
1no Tomato (chopped)
3nos Garlic cloves
1tsp Ginger garlic paste
1tsp Garam masala powder
1/2tsp Amchur powder
1/2tsp Red chilly powder
2tsp Coriander powder
Oil
1tbsp Lemon juice
Few chopped coriander leaves
For Tempering:
1no Dry red chilli
1no Bay leaf
1/2tsp Fennel seeds
1/4tsp Mustard seeds
1/4tsp Cumin seeds
1/4tsp Ajwain seeds
1/4tsp Fenugreek seeds
6nos Nigella seeds
A pinch Asafoetida powder
Heat enough oil, add all the ingredients given for tempering and fry until everything turns brown.
Add the chopped onions,chopped tomatoes,chopped garlic cloves sauté for few minutes.
Add the ginger garlic paste and cook until the raw smells goes on. now add the sliced eggplant pieces sauté for few seconds.
Now add all the spice powder, cook it well until the eggplants gets well coated with masala.
Finally add the lemon juice and chopped coriander leaves put off the stove..
Enjoy with rotis or any sort of rice..
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