Authentic home cooking from India, with US measurements. 
Stuffed Achari Eggplant (Stuffed Achari Baingan)
Stuffed Achari Eggplant (without garlic and onion)
Stuffed Achari Eggplant (Stuffed Achari Baingan)
Stuffed Achari Eggplant (without garlic and onion)
Open in Cookpad AppSteps
- 1
Wash the eggplants, trim the tops, and place them in water.
- 2
Chop the tomatoes and ginger, then blend them together to make a paste.
- 3
In a plate, mix the pickle masala, 1/2 teaspoon red chili powder, a pinch of turmeric, salt to taste, and 1 teaspoon water to make a paste.
- 4
Cut each eggplant in a cross shape without cutting all the way through, and stuff them evenly with the prepared masala paste.
- 5
Heat mustard oil in a skillet. Add the mustard seeds, cumin seeds, and asafoetida, and let them sizzle. Add the stuffed eggplants and fry on medium heat for 2 minutes, turning occasionally.
- 6
Add the remaining spices and the tomato-ginger paste. Mix well.
- 7
Add 1/2 cup water (120 ml) and salt to taste. Mix again.
- 8
Cover and cook on medium-low heat for 10 minutes.
- 9
After 10 minutes, turn off the heat and add the chopped cilantro. Mix well.
- 10
Your stuffed achari eggplant is ready. Serve hot with roti, paratha, puri, bhakri, or rice.
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