Achari Baigan
Achari Baigan becomes even more aromatic and flavorful when spices are dry-roasted and ground into a fine powder before use. This method enhances the dish’s flavor profile and makes it even more suitable for weight loss due to the reduced oil requirement. Eggplants are low in calories and high in fiber, making them excellent for weight management.
Nutrition Facts
Per serving
Energy
102 kcal
Protein
2 g
Carbs
13 g
Fat
5 g
Fiber
7 g
Ingredients
Eggplant
2 small size (300g)
Mustard oil
0.5 tbsp (7.5g)
Coriander Powder
1 tsp (2g)
Turmeric powder
0.25 tsp (1.25g)
Fennel Seeds
0.5 tsp (2.5g)
Niger seeds, black
0.5 tsp (2.5g)
Cumin seeds
0.5 tsp (2.5g)
Coriander seeds
0.5 tsp (2.5g)
Red chilli Powder
0.25 tsp (1.25g)
Dried Mango Powder (Amchur)
1 tsp (3g)
lemon juice
1 tsp (5g)
Instructions
Preparation
Dry roast spices:
-Heat a pan over medium heat and add fenugreek seeds, cumin seeds, fennel seeds, nigella seeds, & coriander seeds. Roast them for 1-2 minutes until aromatic.
Grind spices:
-Allow the roasted spices to cool, then grind them into a fine powder using a mortar and pestle or spice grinder.
Wash and pat dry the eggplants. Slice them lengthwise into quarters or halves, depending on size.
Cooking Steps
Heat the oil in a pan until it starts smoking. Reduce the heat and let it cool slightly to remove its pungency.
Add sliced eggplants to the pan and sauté for 3-4 minutes on medium heat.
Sprinkle the turmeric powder, red chili powder, salt, and the prepared spice powder(from roasted and ground seeds) over the eggplants. Mix well to coat the eggplants evenly.
Cover the pan with a lid and cook on low heat for 8-10 minutes, stirring occasionally, until the eggplants are tender and fully cooked.
Add amchur powder and mix well. Cook for another 1-2 minutes.
Turn off the heat and drizzle lemon juice over the dish.
Garnish with fresh coriander leaves and serve hot.