Punjabi Style Achaari Baingan Masala | Stuffed Baby Aubergines in Spicy-Tangy Tomato & Yogurt Sauce

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I am sure, you all are aware of the famous "Hyderabadi Baghare Baingan" .... well ! this "Punjabi Style Achaari Baingan Masala" is also inspired from the same, sans of peanuts and sesame seeds. I made this dish few days back for one of my friends who is a great lover of aubergines but suffers from peanut allergy. She was coming over for lunch at my place so, being aware of how much she is fond of baingans, I decided to recreate the classic recipe of Baghare Baingan in Punjabi style. The gravy in this recipe is primarily made using tomatoes and yogurt and is flavored with aromatic spices like fennel, onion seeds and fenugreek seeds....off-course the achaari fried bharwan baingans dipped in the gravy complete the whole dish. This spicy and tangy aubergine recipe pairs very well with rice but, needless to say, it can also be savored with naans, parathas and chapatis...... just a simple salad, some raita and papad on the side provides for a complete wholesome meal. If you too are looking for a baingan recipe which is quick and easy to make, do try it once..I assure you won't be disappointed.

Punjabi Style Achaari Baingan Masala

Ingredients

Baingan (baby aubergines) - 8 to 10
Ginger-Garlic paste - 1/2 tbsp
Green chili paste - 1 tsp
Onions (finely chopped) - 1
Tomatoes (pureed) - 3
Thick whisked curd/yogurt - 2 tbsp
Bay leaf - 1
Black pepper corns -  4 to 5
Cloves - 3 to 4
Fennel seeds - 1/2 tbsp
Cumin seeds - 1 tbsp
Onion seeds - 1 tbsp
Fenugreek seeds - 1/2 tbsp
Coriander seeds - 2 tbsp
Kashmiri Red chili powder - 1 tbsp
Turmeric powder - 1/4 tbsp
Anaardana powder - 1 tbsp
Kasoori Methi - 1/2 tbsp
Garam masala powder - 2 tsp
Fresh chopped coriander - a handful
Salt - as per taste
Oil - 2 tbsp + 4 tbsp


Punjabi Style Achaari Baingan Masala

Method

 1. Heat 2 tbsp of oil in a wok.
2. Once oil is little hot, add in bay leaf, black pepper corns and cloves. When they start changing color, add in chopped onions and saute until they turn golden brown.
3. In the meanwhile, make a coarse powder of cumin seeds, fenugreek seeds, onion seeds and coriander seeds. Combine salt, anaardana powder, turmeric and red chili powder to this mixture and keep aside.
4. Once the onions have sauteed, add in ginger-garlic paste and green chili paste. Saute for a second or two after which add a tablespoon of ground spice powder to it.
5. Let it cook on low flame for a minute after which add tomato puree and yogurt. Keep stirring for a while so that yogurt doesn't form lumps.
6. Let cook with lid on until you see oil separating from the sides. This will take about 8 to 10 minutes.
7. Once the masala is cooked, add about a cup and a half of water, cover the lid and let gravy simmer for another 10 to 15 minutes.
8. Till the time gravy is cooking, wash and pat dry the aubergines.
9. Slit them lengthwise in a criss-cross manner making sure you don't trim off the stems.
10. Stuff these aubergines with the freshly ground spice mixture.
11. In another wok or a pan, heat 4 tbsp of oil. Once it is heated enough, drop in the aubergines one at a time and let them cook on medium flame till their skins are crisp and they are cooked through from inside. Keep rotating them a regular intervals so that they get cooked evenly.
12. Dish them out and keep aside to assemble.
13. Check the gravy, it should have thickened by now. Taste for the salt and adjust accordingly. Mix in chopped coriander, crushed kasoori methi and garam masala powder.
14.  Just before serving, drop in the fried aubergines and garnish with some more chopped coriander leaves. Relish with rice or any bread of your choice.

Punjabi Style Achaari Baingan Masala


Punjabi Style Achaari Baingan Masala

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- Anshu

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