- Brinjals 4-6
- Oil – 3 tbsp
- Cumin seeds – 1 tsp
- Mustard seeds – 1 tsp
- Methi (Feugreek) seeds – 1 tsp
- Turmeric powder – 1/4 tsp
- Red chilli powder – 1 tsp (according to taste)
- Saunf (Fennel) powder – 1 tsp
- Salt to taste
- Garam masala – 1 tsp
- Amchur (Dry Mango) powder 1 tsp
- Heat oil in a wok.
- As the oil begins to heat up add cumin seeds, mustard seeds, methi seeds, turmeric powder, red chilli powder, saunf powder.
- Saute all the ingredients together for 30 seconds.
- Keep it on slow to medium eat. Add in the cubed brinjal. Toss it well so that the spices cover the brinjal pieces.
- Add about 2 tbsp water.
- Close the wok and cook on low flame for about 3 minutes. Checking in between to see if brinjals are done.
- Once brinjals are cooked add in garam masala and amchur powder. Toss for about a minute.
- Garnish with coriander leaves.
Goes well with:
And there it is – ready to serve. Goes well with chappatti, rice and breads.
Notes from my desk:
- It is the dry mango powder that makes all the difference and brings a strong sour tinge to the taste.
- This dish is meant to be spicy. The word Achari means pickled. Pickles in India are a beautiful blend of sour and spice tastes.