Achaari Bangun: Aubergine and Potato Curry with Pickling Spices
Description
Achaari Bangun is a tantalizing Indian curry that perfectly marries the earthy flavors of aubergine (eggplant) and potatoes with the zing of traditional pickling spices. This delightful vegetarian dish is not only quick to prepare but also delivers a robust, hot flavor profile that will excite your taste buds. Ideal for a cozy dinner, this recipe serves four and brings a taste of India straight to your table.
Dietary Information
- Dietary Preference: Vegetarian
Preparation and Cooking Time
- Preparation Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Fennel seeds | 1 tsp |
| Mustard seeds | 1 tsp |
| Fenugreek seeds | 1 tsp |
| Nigella seeds (kalonji) | 1 tsp |
| Cumin seeds | ½ tsp |
| Chilli flakes | ½ tsp |
| Aubergine (eggplant) | 2 medium |
| Potatoes | 2 medium |
| Oil | 2 tbsp |
| Onion (finely chopped) | 1 medium |
| Garlic (minced) | 2 cloves |
| Ginger (grated) | 1 inch piece |
| Turmeric powder | ½ tsp |
| Salt | to taste |
| Fresh coriander (for garnish) | Optional |
Instructions
-
Roast the Spices:
Begin by placing a heavy-bottomed pan over medium-low heat. Add the fennel seeds, mustard seeds, fenugreek seeds, nigella seeds, cumin seeds, and chilli flakes. Dry roast the spices gently until they release their fragrant aroma and become slightly nutty. Be sure to shake the pan occasionally to prevent burning. Once roasted, remove from heat and transfer the spices to a bowl to stop the cooking process. -
-
Grind the Spices:
Allow the roasted spices to cool completely. Once cooled, transfer them to a spice grinder and blitz them into a fine powder. Set aside. -
Prepare the Vegetables:
Cut the aubergine and potatoes into bite-sized pieces. If you prefer, you can soak the aubergine in saltwater for about 15 minutes to reduce bitterness, then drain and rinse. -
Cook the Base:
In the same pan, add the oil and heat it over medium heat. Once hot, add the finely chopped onion and sauté until it turns translucent. Add the minced garlic and grated ginger, stirring for another minute until fragrant. -
Combine the Ingredients:
Stir in the turmeric powder and the prepared aubergine and potatoes. Mix well to coat the vegetables in the spices. Add salt to taste. -
Add Water and Simmer:
Pour in enough water to cover the vegetables, approximately 1 cup. Bring the mixture to a boil, then reduce the heat to low. Cover the pan and let it simmer for about 20-25 minutes, or until the potatoes and aubergine are tender, stirring occasionally to prevent sticking. -
Finish with Spices:
Once the vegetables are cooked through, add the ground spice mixture to the curry. Stir well to combine, allowing the flavors to meld together for an additional 5 minutes. Adjust seasoning if necessary. -
Serve:
Garnish with fresh coriander if desired and serve hot alongside steamed rice or warm naan for a complete meal. Enjoy the robust flavors of Achaari Bangun, a celebration of Indian cuisine!
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 210 kcal |
| Protein | 4 g |
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 8 g |
| Sugars | 2 g |
| Sodium | 250 mg |
With its rich flavors and inviting aroma, Achaari Bangun is bound to become a cherished addition to your recipe repertoire. Enjoy cooking and sharing this delightful dish with family and friends, as it brings warmth and spice to any gathering.
