firstly, in a heavy-bottomed pan take 1 tsp mustard, 2 tsp coriander seeds, 1 tsp fennel and ½ tsp kalonji.
CUMIN - 1 TSP
also add 1 tsp cumin, ½ tsp pepper, ¼ tsp methi and 2 dried red chilli
SAUTE - LOW FLAME
dry roast on low flame until the spices turn aromatic.
cool completely and blend to a fine powder. homemade pickle masala is ready
firstly, in a large kadai heat 2 tbsp oil and add 2 brinjal
FRY - MEDIUM FLAME
saute on medium flame, by gently flipping over.
roast until brinjal softens and brown spots appear
SALT - HALF TSP
now add ½ tsp salt and saute for a minute. this will enhance the flavour of brinjal
keep the roasted brinjal aside.
POTATO - 2 CHOPPED
now in the same oil add 2 potato and roast on medium flame.
roast uniformly until the aloo turns golden brown and crisp
drain off the aloo into another bowl. keep aside.
BAY LEAF - 1
in the same kadai add 2 tbsp oil. add 1 bay leaf, 1 tsp cumin, 1 inch cinnamon, 2 pods cardamom and pinch hing
SAUTE - AROMATIC
saute on low flame until the spices turn aromatic
ONION -1 CHOPPED
now add 1 onion and 1 tsp ginger garlic paste
saute until the onions turn golden brown.
CHILLI POWDER - 1 TSP
keeping the flame on low, add pickle masala, ½ tsp turmeric, 1 tsp chilli powder, ½ tsp garam masala and ½ tsp salt
SAUTE - LOW FLAME
saute until the spices turn aromatic
TOMATO - 2 CHOPPED
further, add 2 tomato and cook until the tomato turns soft and mushy
add in fried brinjal and aloo
give a gentle mix without breaking brinjal
WATER - 1 CUP
add 1 cup water and mix well adjusting consistency as required.
SIMMER - 10 MINUTES
cover and simmer for 10 minutes, or until the brinjal absorbs the flavour
CORIANDER - 2 TBSP
now add 2 tbsp coriander, 1 tsp kauri methi and mix well.
READY TO EAT
finally, enjoy achari aloo baingan with roti or rice