Sep 132012
 

Achari Baingan With Coconut Gravy is cooked very unique way.

Cooking Time: Appr. 40 Minutes
Serves: 4 People

Achari Baingan With Coconut GravyIngredients:

1 big aubergine (eggplant) or 8-10 baby aubergine
½ cup grated coconut (fresh or dried)
2 large onions
1 tablespoon tomato paste
1 tablespoon chopped garlic
1 spring of curry leaves (kadi patta)
½ teaspoon fenugreek seeds (methi seeds)
1 chopped green chilli
½ teaspoon chilli powder
½ teaspoon turmeric powder
1 teaspoon coriander powder
3-4 whole cardamoms
4 cloves
3 tablespoon oil
1 cup milk
Salt to taste
Water as needed

Achari Baingan With Coconut Gravy For The Achar Masala:

1 teaspoon fennel seeds
½ teaspoon carom seeds (Ajwain)
½ teaspoon turmeric powder (haldi)
1 dry red chilli
½ teaspoon cumin seeds
½ amchur powder (dried mango powder)
1 star anise
1 tablespoon coriander seeds
1 teaspoon mustard seeds
½ teaspoon nigella seeds (kalonji)
¼ teaspoon kasuri methi (fenugreek leaves)
A pinch of asafoetida (hing)
Achar Masala is also available in Asian grocery store in the UK, Achar Ghost powder is ideal achar masala.

Achari Baingan With Coconut Gravy Cooking Method:

1. Grind all ingredients from the achar masala list to make achar masala (or buy readymade achar masala from Asian grocery store).

2. Cut the aubergine in big chunk pieces. Place all in baking tray and add 2 tablespoon achar masala, 2 tablespoon oil and salt. Sprinkle some water and Mix well.
Or if you are using baby aubergine, cut the stem of the aubergine, slit the aubergine into without separating in two. Slit like + one vertical cut and other horizontal cut. Make sure not to separate in 2 or 4. Mix 2 tablespoon achar masala, salt, oil and water and mix well. Fill the aubergine cuts with achar masala spice gently.

3. Bake at 180 Degree Celsius for 20-25 mins in an oven or fry with 2 tablespoon in a pan until it is cooked.

4. Blend grated coconut with milk in a blender.

5. Cut the onions in 2 halves and slice it.

6. Heat the oil in a pan and add fenugreek seeds, cardamoms and cloves.

7. When fenugreek seeds get lightly brown, add chopped garlic.

8. Stir for a minute and add curry leaves and chopped chilli and stir for a minute.

9. Add sliced onions. Stir and cook until onion slices get lightly brown.

10. Add chilli powder, turmeric powder, tomato paste and coriander powder. Sprinkle some water to cook spice well until oil separated from the spice mix.

11. Now add coconut milk mix. Mix well and add some or as much as you want in coconut gravy and cook for 2 mins.

12. Add all fried or baked aubergine pieces or fried or baked stuffed baingan masala. Cook for another 3-4 mins with coconut gravy.

Serve achari baingan with coconut gravy hot with chapatti or rice.

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