Achari Baingan (Marinated Aubergine Curry) with Marwari-Stuffed Red Chili Cucumber. This mini eggplant dish is healthy, easy and full of flavor. Vegan and gluten free recipe.
In a medium skillet, heat the oil over medium-low heat.
Add the onions, fennel, coriander and cumin seeds and sauté over medium heat until the onions are golden brown.
The onion mixture cool slightly and mix with the chilli cucumber and, if necessary, some water to form a nice paste.
Make 2 cross beds in the eggplants with the Stem attached.
Fill the batter into the indentations as much as possible and cook the aubergines in the same pan with a little oil. div> < li id="wprm-recipe-28363-step-0-5" class="wprm-recipe-instruction" style="list-style-type: decimal;">
Cover the aubergines with the remaining batter and cook, covered, over low heat for 10 minutes.< /div>
Turn the aubergines over and add some water to the pan around the aubergines (not on top of the aubergine) to prevent the masala batter from burning. (my mother-in-law adds oil
which works best for sticky veggies like okra and bitter gourd)
Cook for 30-40 minutes, turning the aubergines every 10 minutes. We cook the 40-45 minutes until everything starts to char. Masala and eggplant usually cook through in about 30 minutes. For a faster version, cut the eggplant into large chunks and cook them with masala and you’ll be done in 20.
Serve hot with Rotis, Puris or Naan!