CHATPATI ACHARI BAINGAN

INGREDIENTS

6 small sizes of the brinjals

½ tsp turmeric AND RED CHILLY POWDER

FOR THE CHATPATI ACHARI MASALA

1 tsp coriander seed, 1 tsp fennel seed

1 tsp cumin seed, 1 tsp fenugreek seed

1 tsp mustard seed/ ½ tsp onions seed

½ tsp ajwain, 3-4 tsp aamchoor powder

½ tsp turmeric powder, ¼ cup mustard oil

2-3 bay leaves, 3-4 cloves, 2 tsp anardana seed

A pinch of hing soaked in eater, 5-6 curry leaves

Salt to taste

METHOD

1 Cut the baingan half way to fill the chatpati achari masala, mix salt, red chilly and turmeric powder together, fill the inside and apply on the body of the brinjal and keep aside for 15 minutes.

2 Roast coriander fennel and cumin seed, now add fenugreek seed, mustard seed, black onion seed, anardana seed, ajwain, aamchoor, turmeric and chilly powder and grind to makethick powder, fill the brinjals with this mixture

3 Heat mustard oil in a kadahi, add bay leaves and curry leaves, let it splutter, add cloves and hing soaked in water, cook for a while, add the fried brinjals, cook for few minutes, add grinded masala and salt, cook till it is finally done.