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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

  • 1 long eggplant, cut into roundels

  • 3 tbsp. yoghurt

  • 2-3 tbsp. besan (gram flour)

  • 3 cups water

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

  • 1 tbsp. oil for tempering

  • 3-4 tbsp. oil to shallow fry

  • 1 tsp. mustard seeds

  • 1/2 tsp. cumin seeds

  • 1/4 tsp. asafoetida

  • 1 onion, chopped

  • 1 tsp. ginger-garlic paste

  • 1/2 tsp. turmeric powder

  • 1/2 tsp. salt or to taste

  • 1/2 tsp. red chili powder

  • 1 tsp. coriander-cumin powder


  • 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, pulao, chapatti or any Indian bread for a soul satisfying and simple lunch.



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