Nigella Awesome - Achaari Baingan

When I requested for more recipes using nigella seeds (kalonji) in my last post, I got responses from a few blog buddies and the idea for this informal event was born - Nigella Awesome (you can thank Vaishali for the pun on the domestic goddess).

If you have bought even the smallest packet of nigella seeds from your grocery store, chances are you still have a LOT of them lying in your pantry and not as many ideas what to do with them. If you don't have a packet of nigella seeds lying in your pantry, go out and buy one at once :-)

Though it is under appreciated in comparison to other seeds in the Indian spice box - mustard, cumin and fennel, those who use nigella will testify to its aromatic qualities. A little hot oil is all that's needed to coax it out of its shell, after that the seed will infuse your dish with a unique smoky, onion-y flavor.

A few of us are sharing our favorite recipes using this spice today. My contribution is Achaari Baingan, a recipe by Madhur Jaffrey. Achaari refers to cooking an ingredient with the same spices used in pickles - this dish is so good, it can convert even the odd soul who does not take to eggplant kindly.

* The original recipe calls for deep frying the eggplant slices. I used about 2-3 tablespoons of oil for each batch instead and they still tasted good.

ACHAARI BAINGAN (Eggplant in pickling style)
(adapted from Indian Cooking by Madhur Jaffrey)
(serves 2)
1 large eggplant
1 tsp ginger-garlic paste
1/2 tsp cumin seeds (optional, not in original recipe)
1 tsp fennel seeds
1/2 tsp nigella seeds (kalonji)
3 medium size tomatoes, finely chopped
1 tbsp coriander powder
a pinch of tumeric powder
1 tsp red chilli powder (or to your taste)
salt
oil for frying

Cut eggplant into largish cubes and place them in a bowl of cold water. Pat dry with a towel. Heat 2 tbsp oil in a deep saucepan. When hot, add the eggplant slices and fry them over medium heat until they turn reddish brown. Fry in batches if the saucepan cannot hold all slices at one time. Remove from heat and place on absorbent paper.

Add 1 tablespoon oil to the pan. When hot add cumin seeds; as they begin to sizzle, add fennel seeds and kalonji. When they darken add the chopped tomato and ginger-garlic paste. Stir for a minute. Add coriander, turmeric and chilli powder. Season with salt.

Mix well and and cook for about 2-3 minutes, breaking the tomato pieces with the back of your spoon. Turn the heat up and continue to stir until the masala thickens.

Add the eggplant slices in the sauce and mix gently. Cook for about a minute more. Serve hot with rotis.

Its a happy happy day for nigella! Check out -
Vaishali's Dal Fry
Krithika's Squash Subzi
Priya's Achaari Aloo, Naan and Namakparas
Nabeela's Khara Masala Chicken

Tags: indian recipe eggplant achari brinjal kalonji madhur jaffrey achaari