Achari Baingan

1. Combine the brinjals with the prepared marinade in a deep bowl and toss gently. Keep aside for 5 minutes.
2. Heat the oil in a kadhai and deep-fry the marinade brinjals in it till they are golden brown in colour from all the sides.
3. Drain on an absorbent paper and keep aside.
4. Combine the fennel seeds
mustard seeds
fenugreek seeds
onion seeds
cumin seeds and asafoetida in a small bowl and keep aside.
5. Heat the oil in a deep pan and add the above mixture.
6. When the seeds crackle
add the onions
ginger-garlic paste and green chillies and sauté on a medium flame for 2 minutes.
7. Add the turmeric powder
chilli powder
punjabi garam masala
dry mango powder and salt and sauté on a medium flame for 2 minutes.
8. Add the curds
fried brinjals and fresh cream
mix gently and cook on a slow flame for 2 to 3 minutes
while stirring continuously.
9. Serve hot garnished with coriander.