BAINGAN ACHARI

 

BAINGAN ACHARI
Brinjal Curry in Pickle Spice

Introduction to Achar Masala :

This flashy vegetable is eaten around the world, in Europe, the Middle East, and in Asia is a commonly used vegetable. Baingan, Brinjal, Egg Plant or Aubergine.

In Sub-continent, the essence of a delectable meal is incomplete without that little tangy and spicy thing called “Achar (Pickle)”. Interestingly, when it comes to our Sub-continent culinary heritage, pickles happen to be a quintessential part of our traditional dishes. Our love for pickles can be defined by the plethora of variants we have! In fact, every region has a unique variant of pickle, which has some of the other nostalgia which redefines the culinary journey of that delight.

 

The most delicious thing about every pickle is the spices. Spices can turn any fruit or veggie into a lip-smacking and aromatic pickle. The enchanting aroma and drool-worthy taste can amp up any bland and boring meal. But what do you do with the masala, when the pickle is over? For most of us, the answer is that you, throw it!

Have you ever thought of reusing this delicious amalgamation of spices to make your meals interesting! Well, if you haven’t then we have got some great ideas for adding a twist of taste to your meals with the pickle masala.

We all know how delectable achari bhindi and Aaloo fries are! In fact, there’s no better side dish than the crispy achari bhindi or achari sabzi. Well, have you ever thought of making with just one or two spoons of masalas from your leftover pickle bottle? Well, try it this time and you will be happy with the taste!

Well, if you are a rice lover then this combination is a must-try. Just add some veggies and stir fry and add a spoonful of leftover pickle masala, stir the mixture well and add cooked rice. Your delicious achari rice is ready.

How about making your sandwiches interesting by spreading this delicious pickle masala as a spread and making delicious Indian Style sandwiches or idli sandwiches for that matter. To accentuate the taste of your sandwiches, you can mix this masala with some pudina chutney and top it with some tandoori paneer or chicken to woo your loved ones with a delicious homemade sandwich

Fond of homemade chutneys and instant condiments, then you simply reuse your achar masala to make it more delicious. Just make a puree of your favorite chutney, while tempering your chutney, just add a spoon of leftover pickle masala rather than using amchur powder(mango powder) and lime juice, just a spoonful masala is enough to amp up the taste.

Yes, now you can amp up the taste of your boring curries and sabzis by adding a twist of achar masala and making them so delicious. The mix of spicy and tanginess will make your meal experience so good.

Add it like a filling or mix it with the ingredients, you can make delicious samosas and kachoris with the leftover pickle masalas. Add it in stuffing or knead it like a dough. No matter, how you make your delicacies will taste heavenly.

Now you can turn your boring parathas interesting, with the leftover pickle masalas. Just mix and finely mash the veggies and add a spoonful of pickle masala and indulge in those achari parathas. You can also make parathas by mixing the leftover pickle masala, you just need to add a spoonful of masala while kneading the dough, it has the right amount of oil as well as spice to make crispy parathas

Equation:

Cleaning and cutting:                  10 minutes

Cooking:                                      20-25 minutes

yield:                                            Enough for 4 persons

Expenses:                                    Rupees 100 (less than a US Dollar)

Required Ingredients:

1. Baingan (Brinjals) cut in slices                 1/2 Kg.
2. Oil                                                             2-3 Tablespoons
3. Goal Mirch (Button Chilies)                      4-5 or to taste
4. Namak (Salt)                                             to taste
5. Kalonji (Nigella Seeds)                             1/2 Teaspoon
6. Saunf (Fenugreek Seeds)                        1/2 Teaspoon
7. Ajwain (Carrom Seeds)                            1/2 Teaspoon
8. Rai Dana (Mustard Seeds)                       1/2 Teaspoon
9. Amchoor (Dried Raw Mango)                   2-3 pieces
10. Nibu (Lemon) Juice                                  1Tablespoon
11. Kuti Lal Mirch (Red Chili Flakes)              as per taste

How to cook:

• Wash and cut the Brinjals in  round slices of your choice size
• As the Brinjals tend to go blackish due to oxidization and to avoid that, put the cut Brinjals in saltwater for 10-15 minutes. 
• Heat oil in a pan for about 3-4minute and then put in button chilies, Fenugreek seeds, Cumin seeds, and Mustard Seeds, stir for about a minute, and then add the Brinjal slices.
• Add salt, red chili flakes, Carrom seeds, and Nigella Seeds (Kalonji). Cook for about 10-12 minutes on medium heat.
• Now add dried raw mango slices and lemon juice and cook till Brinjals become tender.
• Put on the lid tightly and lower the flame to produce steam.
• Garnish with fresh Coriander leaves Julien cut ginger, and Green Chilies cut lengthwise.
• Enjoy with Naan or Chapati.

I am sure that this recipe of Brinjals cooked in pickled spice will soon be on your dining table and you'll be enjoying this heavenly vegetable with family and friends and savoring the pickled spice taste at the same time. Get on with it without any FEAR OF FAILURE. Make it and break the taboo of ifs and buts. thinking of failure and facing others who might not approve of your effort. Just think of it, who they are to judge you and your skills? Why do people discourage others on their simple endeavors and think of themselves as trendsetters or Jack of all trades to point fingers at those who are not aggressive and who simply wanted to please them with their little efforts?

Please, don't listen to them, don't pay any heed to their sarcastic remarks. It is your life and nobody has a right of discouraging you and pinch you. they must mind their own business. You do yours. Let us throw away our FEAR OF FAILURE in the Dead Sea and enjoy our life to the fullest.

 

Love you all,

Thine Eternally

 

NOVICE