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.

Ingredients

  • 1/2 ( 0.5) oignon moyen hach√©< /li >
  • 1/2 cuill√®re √† caf√© (0.5 < span class="wprm-recipe- ingredient-unit">cuill√®re √† th√©) graines de fenouil
  • 1/2 < span class="wprm- recipe-ingredients-unit">cuill√®re √† caf√© ( 0.5 cuill√®re √† th√©) < span class="wprm- nom-ingr√©dient-recette">graines de coriandre
  • 1/2 cuill√®re √† caf√© (0.5 cuill√®re √† th√©) Graines de Cumin
  • 1 cuill√®re √† soupe < /span> huile
  • 1 cuill√®re √† soupe Piment marin√© Marwari (plus ou moins selon le go√Ľt pour les √©pices et les marinades)< /span>
  • 5-6 < span class="wprm-recipe-ingredients-unit-system wprm-recipe-ingredients -unit system-2">(5 ) petites aubergines indiennes
  • < span class="wprm-recipe-ingredient-amount" >1/2 cuill√®re √† caf√© (0.5 cuill√®re √† caf√©) sel
  • < span class="wprm-recipe-ingredients-unit-system wprm-recipe-ingredients-unit-system-1">1 cuill√®re √† caf√© Sucre
  • Preparation

  • In a medium skillet, heat the oil over medium-low heat.
  • Add the onions, fennel, coriander and cumin seeds and saut√© 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.
  • < 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!
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