Aubergine Pickle Style Bhaji/Sabji
Baingan (Brinjal) Aachari
Picture shows this dish made with 600 gm aubergines, which is double the recipe amounts, below.
This is an easy and delicious dish. It is called aaachari because of it's pickle like flavour. Serves 2-3
Edited October 2019
300 gm. aubergines
2-3 tbsp. mustard oil
1 1/2 tsp. Panch Pooran (a mix of five whole spices)
A pinch of asafoetida (hing)
1 tbsp. chopped or grated ginger
1 whole, dry chilli, broken up
1 small onion, thinly sliced (in the pictures here, I have used half an onion and some chopped up spring onions greens)
1/2 tsp. turmeric powder
1/2 level tsp. chilli powder (more if you like food hot)
1 tsp. salt, adjust to taste
Juice of 1/2 lemon, approximately 1 tbs.
If you have thin, small aubergines, slice each aubergine into half. I tend to leave the stalk end in, slicing through it lengthways. It stops the aubergine from getting too mushy. If you have large aubergines, cut into chunks or thick batons.
Prepare ginger, onion, tomatoes and spices.
Heat oil in a wok or Karahi.
Add Panch Pooran and hing/asafoetida. Aallow the seeds to splutter/crackle.
Add broken up chilli and grated ginger, stir for 20-30 seconds.
Add onions and fry until translucent.
Add aubergines and all the spices and mix.
Cook covered on medium to low heat, stirring from time to time, until aubergines are tender. If you cook it on lower heat, no additional water is required during cooking.
When aubergines are nearly cooked, add chopped tomatoes.
Add lemon juice, turn heat up and stir gently until all liquid is absorbed and aubergines become shiny. Aubergines should not be mashed.
Garnish with chopped coriander leaves. My pictures don't usually have coriander leaves, because my husband is allergic to them.