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|Achari Baingan Aloo (Pickled Eggplant and Potatoes)|
|By Aroosa Tabasum|
This refreshingly simple eggplant recipe is a modern take on Baghare Baingan – the traditional Hyderabadi dish that requires a blend of several exotic spices and a whole lot of preparation. Achari Baingan on the other hand can be whipped up in 20 minutes! The versatile eggplant lends itself well to unique flavors and forms – curried or sautéed, pickled eggplants are a flavorful menu addition.
Make cross-shaped slits in the eggpalnts without separating them.
Mix the Shan spice with garlic, add a little water to make a thick paste.
Rub the mixture on the inside of the eggplants through slits (1 tbsp of mixture per eggplant, more or less for desired spice level).
Heat oil in a wok (karahi/kadahi), add eggplants and potatoes and cook until light golden-brown.
Cover and continue cooking on medium low heat, periodically turning over to cook all sides evenly. Cook for approximately 25 minutes or until potatoes are tender. Reduce heat if required.
Sprinkle with cilantro and serve hot with naan or roti (Indian pita) and yogurt raita (yogurt and cucumber sauce).
Prep Time: 15 minutes
Cooking Time: 30 minutes