Achari Baingan Ki Kadhi

Introduce

Chef :

Bethica Das

Achari Baingan Ki Kadhi

Kadhi is a very common dish in the menu platter of any North Indian homes. It is a sort of a comfort food and is best relished with plain steamed rice or any flavoured rice. Some people enjoy them with chapattis or any Indian bread too. They are sometimes served plain or with pakoras (fried fritters) / veggies added to it. Today I decided to add in some fried eggplants in an achari (Pickles) based yoghurt sauce. The end result was simply yummy and I enjoyed it with plain rice. SopPlease check for a step by step method with pictures to prepare it.

Ingredient

long eggplant, cut into roundels

3 tbsp.

yoghurt

2-3 tbsp.

besan (gram flour)

3 cups

water

1 tbsp.

bottled mango pickle (or any other pickle)

1 tbsp.

oil for tempering

1 tsp.

mustard seeds

1/2 tsp.

cumin seeds

1/4 tsp.

asafoetida

onion, chopped

1 tsp.

ginger-garlic paste

1/2 tsp.

turmeric powder

to taste

salt

1/2 tsp.

red chili powder

1 tsp.

coriander-cumin powder

Cooking instructions

* Step 1

Marinate the eggplants with a pinch of salt and turmeric powder and leave aside for 10 minutes. In a bowl, whisk together yoghurt, besan, water, salt and pickle masala. Keep aside. Heat oil for shallow frying and and fry them till golden brown on both sides. Drain and keep aside.

* Step 2

Heat 1 tbsp. oil and temper with mustard seeds and cumin seeds. Allow it to splutter. Then add the asafoetida followed by the onions. Saute till light brown.