CORIANDER SEEDS

firstly, in a heavy-bottomed pan take 1 tsp mustard, 2 tsp coriander seeds, 1 tsp fennel and ½ tsp kalonji.

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CUMIN - 1 TSP

also add 1 tsp cumin, ½ tsp pepper, ¼ tsp methi and 2 dried red chilli

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SAUTE - LOW FLAME

dry roast on low flame until the spices turn aromatic.

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PICKLE MASALA

cool completely and blend to a fine powder. homemade pickle masala is ready

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BRINJAL

firstly, in a large kadai heat 2 tbsp oil and add 2 brinjal

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FRY - MEDIUM FLAME

saute on medium flame, by gently flipping over.

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SOFTENS

roast until brinjal softens and brown spots appear

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SALT - HALF TSP

now add ½ tsp salt and saute for a minute. this will enhance the flavour of brinjal

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KEEP ASIDE

keep the roasted brinjal aside.

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POTATO - 2 CHOPPED

now in the same oil add 2 potato and roast on medium flame.

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GOLDEN BROWN

roast uniformly until the aloo turns golden brown and crisp

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KEEP ASIDE

drain off the aloo into another bowl. keep aside.

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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

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SAUTE - AROMATIC

saute on low flame until the spices turn aromatic

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ONION -1 CHOPPED

now add 1 onion and 1 tsp ginger garlic paste

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GOLDEN BROWN

saute until the onions turn golden brown.

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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

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SAUTE - LOW FLAME

saute until the spices turn aromatic

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TOMATO - 2 CHOPPED

further, add 2 tomato and cook until the tomato turns soft and mushy

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FRIED BRINJAL

add in fried brinjal and aloo

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MIX GENTLY

give a gentle mix without breaking brinjal

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WATER - 1 CUP

add 1 cup water and mix well adjusting consistency as required.

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SIMMER - 10 MINUTES

cover and simmer for 10 minutes, or until the brinjal absorbs the flavour

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CORIANDER - 2 TBSP

now add 2 tbsp coriander, 1 tsp kauri methi and mix well.

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READY TO EAT

finally, enjoy achari aloo baingan with roti or rice

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