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Achari Baingan Ki Kadhi

Achari Baingan Ki Kadhi


Cooking Time

Preparation Time : 10

Cook Time : 20

Total Time : 30


Serves 3

  • long eggplant, cut into roundels 1 nos

  • curd 3 tbsp

  • besan (gram flour) 2-3 tbsp

  • water 3 cups

  • bottled mango pickle (or any other pickle) 1 tbsp

  • oil for tempering 1 tbsp

  • oil to shallow fry 1/4 cups

  • mustard seeds 1 tsp

  • cumin seeds 1/2 tsp

  • asafoetida 1/4 tsp

  • onion, chopped 1 nos

  • ginger-garlic paste 1 tsp

  • turmeric powder 1/2 tsp

  • salt or to taste 1 tsp

  • red chili powder 1/2 tsp

  • coriander-cumin powder 1 tsp


  • 01

    Marinate the eggplants with a pinch of salt and turmeric powder and leave aside for 10 minutes. In a bowl, whisk together yogurt, besan, water, salt and pickle masala. Keep aside.

  • 02

    Heat oil for shallow frying and and fry them till golden brown on both sides. Drain and keep aside.

  • 03

    Heat 1 tbsp. oil and temper with mustard seeds and cumin seeds. Allow it to splutter. Then add the asafoetida followed by the onions. Saute till light brown.

  • 04

    Add the ginger-garlic paste and all the remaining powdered spices mixed with 1/4 cup water. Fry till oil separates. Add the yoghurt mix and bring it to boil.

  • 05

    Simmer on a medium flame for 8-10 minutes or till it turns slightly thick to the desired consistency. Stir at intervals.

  • 06

    While serving, arrange the fried eggplants on a serving dish and pour the kadhi over it. Garnish with coriander leaves and enjoy with plain rice, jeera rice, pul, chapatti or an Indian bread.



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