Tuesday, September 15, 2009

Achaari Baingan


Ingredients :
Eggplant diced – 1 large

Cumin seeds (Jeerakam)- 1/2 tsp
Fennel seeds (Perumjeerakam) – 1 tsp
Nigella/Kalonji – 1/2 tsp
Tomatoes chopped – 3 medium sized
Ginger-Garlic paste – 1 tsp
Turmeric powder – 1/4 tsp
Red Chilly Powder – 1 tsp
Coriander Powder – 1 tbsp
Salt – to taste
Oil – as needed

Method :

- Put the eggplant in a bowl of cold water,wash them and drain the water.
- Then pat dry them with a towel.
- Heat oil in a pan and fry them in medium heat until they turn reddish
- Drain them into a a tissue paper. - Heat another pan and add little oil into it.
- When hot,add cumin seeds and allow it to splutter.
- Now add nigella seeds and fennel seeds and fry for a while.
- Then add chopped tomato and ginger-garlic paste and saute for a minute.
- Add coriander powder,turmeric powder,chilly powder and salt and stir well.
- Cook it for 3-4 minutesor until gravy thickens.
- Add the fried eggplant into the gravy and mix gently.
- Simmer for 1 more minute, garnish with coriander leaves and serve hot with rotis.

Thanks goes to:


This dish was tempting me for a while.. I tried this today.. was so easy and delicious.. Something good without using the Onions


Kitchen Flavours said...

Wow...very delectable and looks spicy too....

Nithya said...

I never knew that there are so many dishes to be made with egg plant. Nice to add this to my list too.. Looks yummy.

Valarmathi said...

Looks yummy...

Sanghi said...

Baingan looks greaT!