This is one of the most delicious methods of cooking brinjal or Baingan. The achaaris masala is very popular in Punjabi cooking and contrary to popular belief does not use any actual achaar. It is a flavourful blend of carefully chosen spices and curds. The achaaris masala is truly representative of the variety of spices used in Punjabi cooking such as onion seeds (kalongi), mustard seeds, garam masala and dry mango powder.
|Sarson Dana||1 to 1/2 tbsp|
|Methi Dana||1 tsp|
|Haldi Powder||1 tsp|
|Lal Mirch Powder||1 tsp|
|Dhania Powder||2 tsp|
|Amchur||1 & 1/2 tsp|
- Cut the brinjals into four vertical pieces along with their stems.
- Heat oil in a non-stick pan.
- Roughly chop onions and add to pan. Sauté till soft.
- Combine Sarson, Methi Dana, Saunf, Jeera and Kalonji in a grinder jar. Grind coarsely.
- Add brinjal pieces to pan and toss to mix. Add salt and turmeric powder. Mix well.
- Add a little water, cover and cook till brinjals are soft.
- Add a little more water and mix well. Cover again and cook for 2-3 minutes.
- Add red chilli powder and mix well. Add coriander powder and the ground powder. Mix well and add a little water. Mix again.
- Add a little more water and mix again. Add Amchur and mix well. Cover and cook for 2-3 minutes more.
- Serve hot.