Achari Begun
Here's another tasty way to prepare eggplant. The internet is a prolific source for recipes, and this was featured in a video by Banglar Rannaghor. One modification I made was to use imli chutney in place of tamarind paste. A technique that impressed me was to toss and marinate the eggplant pieces with spices and 2-3 tablespoons of water before frying. This made a big difference in the time it took for the eggplant pieces to brown without absorbing a vast quantity of oil.
I used a big globe eggplant that was cut in half and sliced. Any variety of eggplant would work for this recipe, so use whatever is at hand. Serve as a side dish, accompanied by any Indian bread or hot, steamed rice.
Marinade
1 large eggplant, cut in half and sliced
salt to taste
1/2 tsp. turmeric
1/2 tsp. chili powder
3 Tbsp. water
Gravy
1/4 cup mustard oil
3 dried red chilies, seeds removed if necessary
1 tsp. panch phoron seeds (Bengali 5 spices)
1 tsp. roasted panch phoron powder
1/2 cup red onion, minced
1 Tbsp. ginger paste
4-6 cloves garlic, minced
1 medium tomato, diced
salt to taste
1/2 tsp. chili powder/Kashmiri mirch powder
1/2 tsp. turmeric powder
1/2 tsp. coriander powder
2 Tbsp. tamarind/imli chutney
1/2 cup water
Garnish
8-10 stalks cilantro, minced
3-4 green chilies, slit
Directions
- Toss eggplant slices with marinade ingredients and set aside.
- Heat mustard oil over medium heat and fry eggplant slices until brown on both sides.
- Remove from oil and set aside.
- Heat more oil in the same skillet and sputter panch phoron and dried red chilies.
- Add onions and stir-fry until translucent and stir in garlic and ginger.
- Add tomatoes and simmer until oil resurfaces.
- Mix spice powders with water and add to skillet.
- Bring gravy to a boil, add imli chutney and panch phoron powder.
- Stir well and adjust seasonings.
- Return fried eggplant slices to skillet and submerge to coat with gravy.
- Cover and simmer until gravy thickens to desired consistency.
- Garnish with a sprinkling of panch phoron powder, cilantro and green chilies.
Original Source: Achari Begun
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