Achari Baingan (Pickled Eggplant)

Ingredients

• Eggplant (brinjal) - 6 whole
• Tomatoes - 3 whole
• Ginger-garlic paste - 2 tsp
• Curry leaves - 15 whole
• Turmeric powder - 1/2 tsp
• Red chili powder - 1/2 tsp
• Coriander powder - 1 tbsp
• Asafoetida (hing) - 1 pinch
• Fennel seeds - 1 tsp
• Onion seeds (kalonji) - 1/2 tsp
• Fenugreek seeds (methi dana) - 1/2 tsp
• Mustard seeds - 1 tsp
• Salt - 1 tsp
• Oil

Instructions

1. 1Slice each eggplant in half lengthwise, then cut the halves into 1-inch pieces; deep fry the pieces until they are light brown and transfer them to a plate.
2. 2Finely chop the tomatoes so they are ready to add when the spices are toasted.
3. 3Heat oil in a pan, add the ginger-garlic paste and curry leaves, and fry for a minute until fragrant.
4. 4Add the asafoetida, fennel seeds, onion seeds (kalonji), fenugreek seeds and mustard seeds, and stir until the fenugreek seeds turn brown and the spices become aromatic.
5. 5Add the turmeric powder, red chili powder, coriander powder and salt, and stir for 30 seconds to bloom the spices.
6. 6Add the chopped tomatoes and cook, stirring, for about 7-8 minutes, until the oil separates from the mixture.
7. 7Return the fried eggplant to the pan, sprinkle 1/4 tsp salt over it, and gently stir over low heat for a few minutes until everything is well combined and heated through.
8. 8Serve hot with rotis. Optional: garnish with chopped cilantro before serving.