Namaste,
today we'll make achari bharva baingan.
When you want to eat a spicy vegetable,
you must make this,
you will love them.
Let's start!
We took 300 grams of eggplant,
small eggplant
and when you buy them,
press them and check, they should be soft.
The colour should also be dark.
If the stem is green,
they are fresh.
Washed and dried them,
now let's make masala for them.
Take 2 teaspoons of yellow mustard,
2 teaspoons of fennel seeds,
1 teaspoon of grinded fenugreek seeds,
1/2 teaspoon of turmeric,
2 teaspoons of coriander powder,
3/4 teaspoon of red chilli powder,
if you like more spicy, then can take more.
3/4 teaspoon of dry mango powder,
it will give a sour taste to the baingan.
Can add 1 lemon juice instead.
1/2 teaspoon of cumin powder,
1/4 teaspoon of garam masala,
1 teaspoon of salt
or as per taste,
1 pinch of asafoetida,
we are making achari baingan
asafoetida is very important.
1 finely chopped green chilli,
1 teaspoon of grated ginger,
can take ginger paste instead.
These are all the spices.
Mix them well.
If you don't have grinded fennel seeds, yellow mustard
or fenugreek seeds,
then take whole spices
roast them a little
and coarsely ground them.
Add 1-2 teaspoons of mustard oil to wet the spices a bit,
so they stick to the baingan.
Achari baingan cooks perfectly in mustard oil.
If you don't use mustard oil,
then take any cooking oil you use.
See the masala is ready.
Pick up one eggplant
and cut it.
The stem part is opposite side
and I am cutting it from top of it.
Cut it once
and the second cut.
We have divided it into 4 parts,
like this.
Now fill the masala
and like this
paste it.
It has filled,
pick another eggplant
and cut it the same way.
Fill the masala in it.
We have filled all the eggplants.
Take a pan,
put 2-3 tablespoons of oil in it.
We are making stuffed baingan,
take a little more oil.
Oil has heated,
now put baingan in it.
Reduce the flame to low,
we will cook them at low flame.
Cover and cook it for 3-4 minutes.
Keep the flame low.
Let's check them,
see they have cooked a little from below,
turn them.
We have to turn them and cook from all sides.
Again cover and cook them
and then turn them.
After 3 minutes let's check them.
Turn them again.
Turn and cook the baingan the same way in every 3 minutes,
till they turn brown form all sides.
Keep the flame low.
If you feel the flame is too low,
then turn the flame up a little bit.
Again cover and cook it
and then check it.
1-2 spoons of masala is left,
use it in any vegetable.
Now from wherever these eggplants looks a little less cooked,
turn that side down and cook them.
And look,
they have turned brown form all sides.
And if we press them
they have become soft.
They are cooked.
Turn off the flame
and take them out.
Achari bharva baingan is ready.
Pickled spices smell great,
they look great
and are very tasty.
Serve them with parathas
everyone will love them.
Put in the tiffin
they will be very happy.
You won't face any problem in making them.
Mix all the spices and fill them.
While cooking them remember,
to check them in every 2-3 minutes
and turn them
till they turn brown
form all sides.
This much vegetable is sufficient for 4 members of the family.
You can keep them in the fridge and eat them for 4 days.
You will love them.
You must try them
and share your experiences with me.
And let me know what should I make next for you.
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