Achari vange - spicy Eggplant with Pickle

Achari Vange

Ingredients:
1 to 1½ cup Eggplant cubes
2-3 tbsp Mango Pickle
1 medium Onion, thinly sliced
3 tbsp roasted Peanuts Powder
1 tsp Coriander Powder
1 tsp Cumin seeds
For Tempering: 2 tbsp oil, ¼ tsp Mustard Seeds, ¼ tsp Cumin Seeds, ¼ tsp Asafetida Powder, ½ tsp Turmeric Powder, 1 tsp Red Chili Powder
3-4 Curry Leaves
1 tsp Urad Dal
½ tsp Fennel Seeds
2 tsp Cashew Nuts
Salt to taste
1 tbsp finely chopped Cilantro


Method:
1) In a mixing bowl, add Mango Pickle, Coriander Powder, Cumin Powder. Mix and add Eggplant cubes. Rub the mixture to eggplant cubes.
2) Heat 2 tbsp oil in a wok. Temper with Mustard Seeds, Cumin Seeds, Asafetida Powder, red chili powder, Curry leaves, and Fennel seeds. Add Cashew Nuts and Urad Dal. Stir until Urad Dal turns golden brown. Add onion and sauté till it becomes translucent.
3) Then add coated Eggplant cubes and sauté. Add peanuts powder. Stir well, cover wok with lid and let Eggplant cook. Do not add salt. There is lot of salt in Mango Pickle, So taste cooked Eggplant cubes, then add salt only if needed. Sprinkle chopped Cilantro for Garnishing.
Serve hot with Chapati.

Note:
1) Do not overcook Eggplant. If it becomes mushy, it will not taste good.

Labels:
Eggplant Recipe, Indian Brinjal Recipe, spicy Eggplant recipe, Fried eggplant.