Eggplant with Pickling Spices (Achari Baigan)

 

Recipe by Food Connection

1 large eggplant, cut into small pieces

1 medium onion, chopped

4-5 tablespoons canola oil

1 tablespoon ginger paste

1 tablespoon garlic paste

1 teaspoon red chili powder (more or less depending on your taste)
sea salt to taste
1/2 teaspoon cumin powder

1/4 teaspoon turmeric

1/4 teaspoon kolongi(black caraway seeds)

1/4 teaspoon fenugreek seeds

1/4 teaspoon fennel seeds

1 teaspoon achar gosht curry masala from Shan packet (see note)

Directions:

Peel the eggplant and cut into small pieces.  Soak them in water.  Heat oil in a large skillet on medium heat, add onions and fry until golden brown.  Add ginger paste, garlic paste, red chili powder, salt, cumin powder, turmeric, kologni(black caraway seeds), fenugreek seeds, fennel seeds, and Shan packet achar masala.  Stir and add a little bit of water and cook the whole masala.  Then after water completely evaporates, add eggplant pieces and 1/2 cup of water and cover it.  Allow cook and simmer for about 10-15 minutes or until the water is dried out.  Serve with naans(flatbreads) or paratha(griddled-fried flatbreads).  Enjoy!

Note:  Shan packets can be purchased at any Indian/Pakistani grocery stores.