Ingredients
- long brinjal, cut into thick half-moons or wedges
- onion, thinly sliced
- mustard oil or neutral cooking oil
- fresh ginger, finely chopped
- salt, then adjust to taste
- lemon juice
- chopped fresh coriander
- water
Vegan Recipe
Achari Baingan Fry
Brinjal pieces pan-fried with onion and a bold achari coating until tender inside and browned at the edges.
Method
Heat two-thirds of the oil in a wide pan and fry the brinjal in batches until lightly browned; remove to a plate.
Add the remaining oil and cook the onion and ginger until the onion softens and begins to colour.
Mix 9 g of Bharwa Achari Masala and salt with the water and add it on low heat. Cook for thirty seconds without scorching.
Return the brinjal and toss gently so the pieces are evenly coated.
Cover and cook on low heat for five to seven minutes until tender, then uncover and dry the masala.
Finish with lemon juice and coriander and serve as a dry side dish.
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