Ember Crest recipe
Achari Baingan Fry
Brinjal pieces pan-fried with onion and a bold achari coating until tender inside and browned at the edges.
- Prep
- 15 mins
- Cook
- 25 mins
- Serves
- 4
- Level
- Easy
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Ingredients
- 600 g long brinjal, cut into thick half-moons or wedges
- 120 g onion, thinly sliced
- 35 ml mustard oil or neutral cooking oil
- 10 g fresh ginger, finely chopped
- 4 g salt, then adjust to taste
- 1 tbsp lemon juice
- 2 tbsp chopped fresh coriander
- 30 ml water
- 9 g Bharwa Achari Masala
Instructions
- 1Heat two-thirds of the oil in a wide pan and fry the brinjal in batches until lightly browned; remove to a plate.
- 1Add the remaining oil and cook the onion and ginger until the onion softens and begins to colour.
- 2Mix Bharwa Achari Masala and salt with the water and add it on low heat. Cook for thirty seconds without scorching.
- 3Return the brinjal and toss gently so the pieces are evenly coated.
- 4Cover and cook on low heat for five to seven minutes until tender, then uncover and dry the masala.
- 5Finish with lemon juice and coriander and serve as a dry side dish.
Recipe notes
Cut the brinjal into thick, even pieces so it browns without collapsing into a mash. Bharwa Achari Masala contributes regular salt and black salt; use the measured seasoning salt below, then adjust only after tasting near the end of cooking.
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