Aachari Eggplant - Indian Recipes

Ingredients :

Ginger-garlic paste	2 tbsp
Chilli powder	1 tsp
Turmeric powder	1/2 tsp
Salt	to taste
Oil	1 tsp
Brinjals (baingan / eggplant)	2 cups  cut into 1" cubes
Oil	for deep frying
Fennel seeds (saunf)	1 tsp
Mustard seeds ( rai / sarson)	1 tsp
Fenugreek (methi) seeds	1 tsp
Nigella seeds (kalonji)	1 tsp
Cumin seeds (jeera)	1/2 tsp
Asafoetida (hing)	1/2 tsp
Oil	2 tbsp
Sliced onions	1/2 cup
Ginger-garlic (adrak-lehsun) paste	1 tsp
Chopped green chillies	1 tsp
Turmeric powder (haldi)	1/2 tsp
Chilli powder	1/2 tsp
Garam masala	1/2 tsp
Dried mango powder (amchur)	1/2 tsp
Curds (dahi), whisked well	3/4 cup
Fresh cream	1/2 cup
Chopped coriander (dhania)	3 tbsp  for the garnish

Directions :

1. Combine the brinjals with the prepared marinade and toss gently. Keep aside for 15 minutes.
2. Heat the oil in a kadhai and deep-fry the brinjals in it till they are golden brown. Keep aside.
3. Combine the fennel seeds, mustard seeds, fenugreek seeds, onion seeds, cumin seeds and asafoetida in a small bowl and keep aside.
4. Heat the oil in a pan and add the above mixture.
5. When the seeds crackle, add the onions, ginger-garlic paste and green chillies and sauté till the onions turn translucent.
6. Add the turmeric powder, chilli powder, Punjabi garam masala, dry mango powder and salt and sauté for 2 minutes.
7. Add the curds, fried brinjals and fresh cream and mix gently.
8. Cook for 3-4 minutes.
9. Garnish with coriander and one of the tasty Indian recipes is ready to eat.