Achari Baigan ( Brinjal ) Without Onion, Garlic and Tomato

Hello friends,
Namaskar....

I am Sangeeta Agrawal and heartily welcome you at my blog.

# Today's recipe is "Achari Baigan".

This curry is prepared with small or  tiny brinjals which are coming,  now a days,  in the market in  a plenty.
These brinjals are found seedless.
That's why they are cooked as whole ( Bharva ) with some spices of achar.

It tastes very nice with the aromao of  roasted whole spices called ...Panch Fodan Masala..( jeera, methi, rai sauntth and coriander.

This recipe is without onion, garlic and tomato but super delicious and easy to prepare with less ingredients.

# Ingredients For Achari Baigan...

# For  Marinating  Brinjals...

1.Small  Brinjals.....250 gram
2. Turmeric powder...1 tea spoon
3. Coriander powder...1 tea spoon
4.  Thick curd...1 table spoon
5. Fennel powder.....1 tea spoon ( saunf )
6.Salt to taste or 1 tea spoon

# Ingredients For cooking Achari Brinjals..

1. Oil.....4 table spoon
2. Cumin seeds...1|2 tea spoon
3. Pinch of asafoetida
4. Ginger and green chili paste...
1 table spoon
5. Panch Fodan Masala....1 tea spoonJeera, 1 tea spoon rai,  1 tea spoon methi,  1 tea spoon coriander and 1 tea spoon saunth (. Ginger powder )
6. Turmeric Powder....1 tea spoon
7. Coriander powder...1 1|2 table spoon
8. Fennel powder....1 1|2 table spoon
9. Red chili powder....1 tea spoon
10 Amchur Powder...1 tea spoon
11. Lemon juice..1 tea spoon or some drops
11. Slit green chili....4
12. Chopped coriander...1 table spoon

# Method Of Making...

1. Wash the brinjals and remove  the upper ends of them.
Then make the deep cut marks in the brinjals  in the plus shape for fast and nice cooking.

2. Now mix the spices as coriander, turmeric, saunf powder and salt with curd and marinate or wrap the brinjals with it.
Let it keep aside for 10 minutes.

3. Meanwhile roast the whole spices as...Mustard seeds, coriander seeds, fennel seeds, methi seeds and saunth or dry ginger.
After cooling it, grind them well in the mixer jar and keep aside.

4. Heat the kadai with oil on the medium slow flame and add all the marinated brinjals in it.
Mix well in the oil and cover it for 2 minutes.
Again lid out and flip the brinjals for frying well from all sides for 10 minutes till they become soft and well cooked.

5. Now off the flame and place all the brinjals to the side of kadai for a minute.
By doing so...We get all the separated oil of brinjals in the middle.
Then take out all the brinjals in a plate and keep aside.

6. Then on the flame, and add cumin seeds and asafoetida to crackle in the same oil.
Then add ginger chili paste and saute it.
Then add slit green chillies and saute it.
Now add other spices with roasted achari powder of baigan and saute it well.

7. Now add 50 ml.water in the spices and make a boil in it.
Just add all the fried baigan in this gravy of spices and saute them well with light hands.

8. Lastly sprinkle 1 tea spoon lemon juice over these  "Achari Brinjals" for balancing its it's spicy tangy taste.
Garnish it with some fresh coriander leaves.

In this way,  Achari Baigan is ready with less oil and without onion, garlic and tomatoes.

Note ...

1. In the.. panch fodan masala..Kalonji is used but we have avoided it because we are making it without onion and garlic.

2. In this recipe, if you want to use onion and garlic, then add and fry it in the oil of kadai after crackling of jeera and asafoetida.

3. If you want to use tomato puree in this achari baigan, then add it after frying the onions and cook it  well till the oil seperates from the puree.
Lastly add all the spices in the tomato gravy and mix well with fried brinjals.

Thanku friends,

Thanks Again.