Achari Baingan

For brinjal /eggplant/aubergine lovers, this will be a welcome change from baingan bharta and also serves as a great accompaniment for both chapati and hot rice.

This is a flexible preparation and I have tried with all the mentioned ingredients. It tastes good, but careful when you buy the eggplant. It should be seedless or minimum seeds - should be lightweight - if in doubt - always take the long finger shaped ones.

Ingredients

Dhania - Corriander seeds - one teaspoon
Saunf - Mouri / Aniseed/Fennel - one tea spoon
Jeera - Cumin seeds - one and half tea spoon
Two dried red chilli - thin type ( not the kashmiri type - it only adds color)
The above four heated/roasted on a dry tawa and grinded and mixed
Optional - Any form of Tandoori / Chicken masala poweder ( Everest preferred) - one spoon - you may use only this if you don't have the time to prepare the masala out of the first four ingredients but use two spoons in such ocassions.

Optional - one tea spoon amchur ( dried mango powder)

Two large Brinjal/Eggplant/aubergine in long slices - avoid round pieces
Two large onions cut in half and then sliced - thick slices will do also.
Four green chillies - sliced lengthwise ( as per your taste - keep whole with just some holes with a fork)
Two medium red tomatoes - cut in four.
A small bunch of fresh coriander leaves - chopped. (cilantro)
12 pods of garlic sliced in length.
Salt to taste - one spoon
Mustard oil - Two table spoon ( or any other oil)

Process

Heat one spoon of oil in a small pressure cooker and then reduce the heat - drop the 12 pods of garlic in oil - wait for half a minute till you get the smell and then drop the tomatoes, brinjals, and the powdered masala and mix well - add the green chillies, onions, coriander leaves, salt and the other spoonful of oil. Mix well - allow one whistle at full heat. Hold below water and remove the cover once the vessel cools down. Sprinkle some more coriander leaves - mix well and keep in a covered vessel. Serve with hot rice or chapati.

Tip: If you have any old dark mango pickle pour in the mustard oil there and let it there for some time. Shake well and take out two table spoons of the oil plus any masala / spices which comes out - use it for cooking. You can avoid the amchur and masala powder both.