If you remember, I had recently written about how adding achar (pickle) oils and masalas to dishes make so much sense. Well, I made a baigan (aubergine) dish today using mango pickle which turned out to be really well and K loved it too. I thought I must tell you how.
So here goes, my achari baigan recipe:
- Heat a tablespoon of coconut oil
- Add 1/2 teaspoon black mustard seeds, 4 or 5 fresh curry leaves
- Once this sputters, add a tablespoon of mango pickle
- Add 1/2 a finely chopped red onion. That would be 2,3 tablespoons
- Stir and once the onions are translucent, add 1/2 a teaspoon of finely chopped fresh ginger.
- Add 1 chopped medium sized tomato.
- Stir and once the tomato is semi-cooked, add sliced aubergine (baigan/ begun/ egg plant)
- Sprinkle salt to taste, 1/4 teaspoon each of turmeric, black pepper, coriander and cumin powders.
- Stir for a bit. Then cover with a lid. I used a stainless steel plate with water on it so that the contents could slow cook on a low flame.
- I returned took a quick shower and returned to the kitchen after about ten minutes and then removed the cover, cranked up the heat and cooked the aubergine till done. It does take a while to cook.
- At the end, I garnished it with chopped chillies, a few curry leaves and fresh coriander. Drizzled a bit of coconut oil and smeared a bit of mango pickle at the end.
A taste of Bandra
From the house of Cats today
I wish it would rain down
Another day in paradise
In the air tonight