Achaari Baingan (Eggplant in pickled spices)

Ingredients:

1. Eggplants 1/2 kg.
2. Ginger garlic paste 1 tsp.
3. Fennel seeds (saunf) 2 tsp.
4. Nigella seeds (kalonji) 1 tsp.
5. Mustard seeds (rai) 1/2 tsp.
6. Tomatoes (finely chopped) 2
7. Coriander (roasted and Crushed) 1 tsp.
8. Turmeric powder 1/4 tsp.
9. Red chilli powder 1 tsp.
10. salt 1tsp.
11. Lemon juice 4 tbsp.
12. Oil 2 tbsp. + 1 tbsp.

Method:

• Cut eggplant into cubes and place them in a bowl of cold water.
• Pat dry with a towel.
• Heat 2 tbsp oil in a deep saucepan.
• When hot, add the eggplant slices and fry them over medium heat until they turn reddish brown.
• Fry in batches if the saucepan cannot hold all slices at one time.
• Remove from heat and place on absorbent paper.
• Add 1 tablespoon oil to the pan.
• When hot add cumin seeds, mustard seeds, fennel seeds and nigella seeds.
• When they start to crackle add the chopped tomatoes and ginger-garlic paste.
• Stir for a minute.
• Add crushed coriander, turmeric, chilli powder and lemon juice.
• Season with salt.
• Mix well and and cook for about 2-3 minutes.
• Turn the heat up and continue to stir until the masala thickens.
• Add the eggplant slices in the sauce and mix gently.
• Cook for about a minute more.
• Serve hot with rotis.