Aubergine And Potato Pickle Style Bhaji Using Mango Pickle Masala Mix (Dry Curry)
Baingan Alu (Brinjal) Aachari
These days, you can buy ready mixed Indian pickle mixes for all sorts of pickles. Here, I have used a Mango Pickle mix. This is an easy dish to make and delicious dish. Serve with Plain Parathaa or as part of an Indian meal. I have not added any cumin or other seeds for tempering here, because mango spice mix usually has Panch Pooran mix in it. Serves 3-4
400 gm. small aubergines (other sized aubergines can also be used)
2-3 tbsp. mustard oil
1 tbsp. green turmeric root, grated or 1 tsp. turmeric powder
2 tsp. mango pickle spice mix
Salt to taste, if your pickle mix doesn’t have it already.
Slice each aubergine into four. If you have large aubergines, cut into thick batons. I tend to leave the stalk end in, slicing through it lengthways. It stops the aubergine from getting too mushy.
Heat oil in a wok or karahi.
Add the grated turmeric root (or turmeric powder) and mango pickle spice mix. Stir fry for a 5-10 seconds. Don’t let the spices burn.
Add aubergines and stir them in to coat in spice.
Cook covered on medium to low heat, until aubergine are tender. If you cook it on lower heat, no additional water is required during cooking. The vegetables cook in their own moisture.
When tender, turn heat up and stir gently, until all liquid is absorbed and aubergines become shiny. Aubergines should not be mashed.
Taste and adjust seasoning.
Garnish with chopped coriander leaves, if you have any.