Punjabi Achari Baingan Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add mustard seeds, fenugreek seeds, and fennel seeds. Fry until they splutter.
• STEP 2.Add chopped onions and cook until they turn golden brown.
• STEP 3.Add ginger-garlic paste, turmeric powder, red chili powder, and coriander powder. Cook for a minute.
• STEP 4.Add chopped tomatoes and cook until they become soft and mushy.
• STEP 5.Add the eggplant pieces and mix well. Cook for 5-7 minutes until the eggplants are tender.
• STEP 6.Add the pickling spices and salt. Mix well and cook for another 2-3 minutes.
• STEP 7.Garnish with fresh coriander leaves and serve hot with roti or rice.

Cooking Tips

• Choose small and firm eggplants for this dish as they cook faster and have a better texture.
• You can adjust the spice level according to your preference by adding more or less red chili powder.
• Make sure to cook the eggplants until they are tender but not mushy.

Storage and Serving

• Punjabi Achari Baingan can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the dish in a pan or microwave before serving.
• Serve the dish hot with roti or rice for a delicious and flavorful meal.