Friday, 5 July 2013

Achari Baingan

500 Grams Baby Baingans - Make a X slit 3/4th the way to the stems , deep fry in small batches till done , remove with slotted karchi and set aside while you make the achari masala .

1 Teaspoon Jeera.
1 Tablespoon Black Peppercorns.
8-10 Dried Red Chiles.
1 Tablespoon Sauf / Fennel seeds.
Grind the above to a powder after lightly roasting them individually .

2 Onions Minced.
1 Tablespoon Garlic Minced.
1 Tablespoon Ginger Minced.
2 Cups Imli Juice ( Use as needed )
Gur or Brown Sugar - as needed

Heat 120 Ml mustard oil , when smoking remove from heat and add 1 tablespoon sugar , return to heat , when sugar is caramelized and dark add the onions .Once onions are brown - NOT burnt , add salt , red chili powder garlic ginger and the masala . Cook 2 minutes . Add 100 ml hot water , sugar and imli slowly , building up a gravy of desired consistency and flavors . When you are satisfied with the taste of the gravy , add the baingans and let them cook 1 minute . Cover and take off heat .Baingans should sit in the gravy a minimum of 1 hour to take in all flavors.
I make the gravy stronger in flavor as baingans will cut into the flavors - also this is not a gravy , but a thick slushy coating . These baingas are delicious and taste even better the next day - cold .

Sikandalous Cuisine

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