Baingan Ki Chutney/ Brinjal/Eggplant Dip

Brinjal/Eggplant/Baingan Chutney is spicy and tangy brinjal chutney is something different from regular coriander chutney. It makes a good accompaniment with all most everything. For all those who do not like brinjal/baigan much, do try this version of eggplant and I am sure you will never deny having baingan again. This is my Mom's recipe (this was the way how I started liking and eating brinjal)!!

Ingredients:

• 1 tbsp Oil
• 1 tsp Mustard seeds
• 1 Onion chopped
• 7 to 8 Curry leaves
• 4 Brinjals / small eggplants
• 4 Tomatoes
• 2 slit Green Chillies
• 1 tbsp Red chilli powder
• 1 cup Coriander leaves
• 2 tsp Tamarind pulp

Method:

• Heat 1 tbsp oil in a pressure cooker, add mustard seeds and onion, cook until onions becomes soft.
• Add curry leaves, brinjal and cook for a minute.
• Then add in tomatoes, mix and cook for another minute.
• Add slit green chillies, chilli powder, salt,coriander leaves, tamarind paste and water; mix well.
• Cook until 2 whistles, wait until all pressure releases.
• Mash all of them together to make it look like chutney
• Now cook chutney uncovered suitable to your desired consistency.

Serve hot with bread or rice.

Achari Baingan/Brinjal/Eggplant With Pickle Spices

Achari Baingan/ Brinjal/Eggplant with pickles doesn't contain any pickle as the name says, but has the spices which gives the taste of pickles. The preparation is quite easy and simple. The gravy is made using curd/yogurt and cream. For all those people who are not very big fan of brinjal, then I must say do make this stye baingan and I am sure they will start liking brinjal

Ingredients:
Baingan/Brinjal/ Eggplant-1 big
Oil-2 tbsp
Onion-1
Curd/Yogurt-1cup
Ginger Garlic Paste-1tsp
Green Chilly-2 (finely chopped)

Chilly Powder-1/2tsp
Garam Masala-1/2tsp
Amchur/ Dry Mango Powder-1/2tsp
Salt-to taste
Turmeric Powder-1/2tsp
Oil-2tbs
Malai/Cream-3tbs
Coriander Leaves-3tbs

Achari Spices:

Saunf/Fennel Seeds-1tsp
Rai/Sarso/Mustard Seeds-1tsp
Fenugreek/ Methi Seeds-1tsp
Jeera/Cumin-1/2tsp
Hing/ Asafoetida-1/2tsp
For The Marinade:
Ginger Garlic Paste-2tbs
Chilly Powder-1tsp
Turmeric Powder-1/2tsp
Salt-to taste
Oil-1tsp

Method:
Mix all the ingredients for marinade in a bowl.
Chop brinjal into rings.
Add the marinade paste and toss it gently to coat all the pieces with the marinade. Keep it aside for 15minutes.
Lie silver foil in the baking sheet and bake brinjal rings at a preheated oven at 170C for 10 minutes or till baingan/brinjal are soft .
Heat oil in a pan. Take all the achari spices in a bowl. Add it to the oil and when they crackle, add onions and green chillies.
When they turn golden add ginger garlic paste and saute until the raw smell fades away
Then Add the chilly powder, garam masala, turmeric, amchur and salt and mix properly. Let it cook on low flame for 2-3 minutes
Add whisked curd and cream. Check and adjust the gravy consistency you like.

Let it cook for 3-4minutes.
Garnish with chopped coriander leaves.

Serve hot with bread or rice.