Very recently I posted a recipe on “Achaari” Paneer. The flavors are still lingering on my tongue. I love the spicy, astringent and tart flavor of the pickles.The Achaari flavor comes from basic pickling spices; mustard, cumin, fennel seeds, nigella seeds, fenugreek seeds and red chilli which are prominently used in North Indian pickles. The combination of these flavors with paneer was absolutely phenomenal. I had an eggplant in my refrigerator and I decided to combine them together for dinner tonight.
I dislike eating eggplant and have never attempted to cook it before. Although I have watched my mom cook an eggplant several times before. Since my husband loves eggplant, I decided to cook him a meal with his favorite veggie. What more can a guy ask for when he returns home to a home cooked meal made of his favorite veggie?!
The recipe includes basic pickling spices; mustard, cumin, fennel seeds, nigella seeds, fenugreek seeds and red chilli which are prominently used in North Indian pickles.
- 1 medium size Eggplant
- 1 small Potato
- 1 small Onion
- 1 tsp Ginger- Garlic paste
- ¼ tsp Sugar (Optional)
- 2 tbsp Oil
- pinch of Hing/Asafoetida (I used rock/crystal)
- 2 springs Curry Leaves
- Salt to taste
- 1 tsp Rai/Mustard Seeds
- 1 tsp Jeera/Cumin Seeds
- ½ tsp Saunf/Fennel Seeds
- ½ tsp Methi/Fenugreek Seeds
- ¼ tsp Kalonji/Nigella Seeds
- 1½ tsp Dhania/Coriander Powder
- ½ tsp Haldi/Turmeric Powder
- 1 tsp Red Chilli Powder/Paprika
- 1 tsp Garam Masala
- 1 tsp Amchur/Dry Mango Powder
- Chop the eggplant into semicircular pieces. Ensure the width of the each piece remains nearly same, this helps in cook it evenly. Soak them in a bowl of cold water to prevent them from discolouring.
- Chop potato lengthwise (the way you would want it for french fries). Soak it in another bowl with water.
- Chop onion in 1″ size and soak it in same bowl as the potato.
- Heat oil in a pan and add mustard seeds, fennel seeds, cumin seeds and nigella seeds.
- When the mustard seeds crackle add fenugreek seeds.
- Once the fenugreek seeds turn light brown in colour, add hing and curry leaves and give it a quick stir.
- Add ginger-garlic paste and fry it till raw smell disappears.
- Mix in turmeric, coriander powder, cumin powder and chilli powder and fry the spices for half a minute on low-medium flame.
- Drain the water from the potato & onion and add to the pan. Mix them well.
- Cover it using a lid. I like to pour little water on the lid- the steam aids in cooking the potatoes faster. Additionally nothing sticks to the pan or gets burnt. Cook it for 5-7 mins
- Drain all the water from eggplants and add it to the pan. Mix them well.
- Cover the pan with lid again. Let it cook for 3-4 minutes on medium flame.
- Open the lid and stir in salt to taste. Cover and let it cook for another 5-7 minutes on medium flame, stirring after every 2 minute.
- Next add garam masala, sugar and amchur powder and mix them well. Let it cook uncovered for few more minutes till the eggplants and potatoes are cooked through. They should be soft but not mushy.
- Serve it hot with Indian flat breads (phulka/chappati)
Enjoy the Chatpate Baingan! Look forward for your comments 🙂