Achaari Baingan/ Pickle Flavored Eggplant(Brinjal/Vazhuthananga/Kathirikka)

          I'm not a person very fond of brinjals or eggplants...Actually I couldn't even distinguish whats the main difference between an eggplant & a brinjal...Anyhow my husband really wanted to have a dish with this unknown vegetable for me...So found this wonderful recipe from a well known blogger Mareena Jerrish...from her site Mareena's Recipe Collections...Thanks to her for helping me out with such a crowd pleaser !! I have tried this dish 2 times with eggplant...According to Mareena this even tastes good with potatoes & I think even paneer would be perfect..

         The achaaris masala is very popular in Punjabi cooking and contrary to its name, this does not use any actual achaar or pickle.... It is a flavorful blend of carefully chosen spices and curds....  Here I have added the very versatile brinjal to this....However feel free to add any vegetable of you choice to the achaaris gravy...This is one of the most delicious methods of cooking brinjal in a  tongue ticking masala.... 

        As I didnt have nigella seeds & amchoor  in my kitchen...Have not added them..yet the taste was simply magnificient !!

Ingredients (for marination)

1.Brinjal/Eggplant/Vazhuthananga/Kathirikka- 2 cups (you can use any vegetable)

2.Ginger (grated) - 1 tbsp 
3.Garlic(grated) - 1 tbsp  
4.Chilli powder- 1 tsp 
5.Turmeric powder - 1/2 teaspoon 
6.Oil - 1 teaspoon 
7.Salt -1 tsp

Ingredients (for masala)

8.Onion -2 (large..sliced)
 9.Fennel seeds- 1 tsp  
10.Mustard seeds- 1 tsp  
11.Fenugreek seeds- 1 tsp  
12.Cumin seeds- 1/2 tsp
13.Asafoetida- 1/2 tsp
14.Ginger (grated) - 1/2 tsp
15.Garlic(grated) - 1/2 tsp 
16.Green chilly- 1 (chopped)
17.Turmeric powder- 1/2 tsp  
18.Chilli powder- 1/2 tsp  
19.Garam masala- 1/2 tsp  
20.Beaten yoghurt- 3/4 cup
 21.Cream/Milk – 1/2 cup
22.Coriander leaves - 1 tbsp (chopped)
23.Dried mango powder (Amchoor)/Vinegar- 1 tsp
24.Nigella seeds(Kalonji)- 1tsp (optional)

Preparation

~Marinate the cubed eggplants & keep aside for 15 mins. (can use any vegetable)

~Heat oil in a fry pan & shallow fry the marinated vegetable until all sides are golden brown . (can deep fry also)

~Heat another kadai with 1 tbsp oil. 
~Add the fennel seeds, mustard seeds, fenugreek seeds, nigella seeds, cumin seeds and asafoetida.

~When they start to crackle, add the onions followed by ginger, garlic & green chilly.
~Saute till the onions with little salt until translucent.

~Add the turmeric powder, chilli powder, garam masala and amchoor powder and stir for a minute. 
~Add the fried vegetables & combine.

~Add yoghurt & cream/milk and mix well.
~ Cook for 3-4 minutes. 

~Serve hot with rice or Roti.

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