Achari Baingan

1. 1
   prep

   Prep the vegetables and spices.

   1.Cut the eggplant into medium wedges and keep them ready.

   2.Chop the onion and tomatoes finely.

   3.Slit the green chilies and chop the ginger.

   4.Lightly crush the fennel seeds for a stronger achari flavor.
2. 2
   saute · ~1 min

   Start the achari base.

   1.Heat mustard oil in a wide pan over medium heat until it just begins to smoke lightly.

   2.Lower the heat and add mustard seeds, cumin seeds, fenugreek seeds, nigella seeds, fennel seeds, and asafoetida.

   3.Let the spices sizzle and turn fragrant for 20 to 30 seconds.

   TIPKeep the heat moderate once the spices go in so the fenugreek does not turn bitter.
3. 3
   saute · ~6 min

   Cook the onion, ginger, and chilies.

   1.Add the chopped onion and cook until soft and lightly golden.

   2.Add the ginger and green chilies.

   3.Cook for 1 minute until the raw smell fades.
4. 4
   saute · ~7 min

   Cook the tomatoes and ground spices.

   1.Add the chopped tomatoes and mix well.

   2.Add turmeric powder, red chili powder, coriander powder, and salt.

   3.Cook until the tomatoes soften and the मसाला looks jammy.
5. 5
   saute · ~3 min

   Add the eggplant and coat well.

   Add the eggplant wedges and mix gently so they are evenly coated with the achari masala. Cook for 2 to 3 minutes, turning once or twice, so the pieces start to soften at the edges.

6. 6
   simmer · ~10 min

   Cover and cook until tender.

   Sprinkle in the water, cover the pan, and cook on low heat until the eggplant is tender but still holds its shape. Stir once midway to prevent sticking.

   TIPUse a wide pan if possible so the eggplant cooks evenly without turning mushy.
7. 7
   garnish

   Finish with dry mango powder and coriander.

   Uncover the pan, add dry mango powder, and toss gently. Cook uncovered for 1 to 2 minutes to dry out any extra moisture, then add chopped coriander leaves.

8. 8
   serve

   Serve the Achari Baingan hot.

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