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The ingredients needed to prepare Achari Baingan Ki Kadhi:
- Take 1 long eggplant, cut into roundels
- Get 3 tbsp. yoghurt
- Use 2-3 tbsp. besan (gram flour)
- Prepare 3 cups water
- Take 1 tbsp. bottled mango pickle (or any other pickle)
- Use 1 tbsp. oil for tempering
- Prepare required quantity of oil to shallow fry
- Take 1 tsp. mustard seeds
- Provide 1/2 tsp. cumin seeds
- Get 1/4 tsp. asafoetida
- Provide 1 onion, chopped
- Get 1 tsp. ginger-garlic paste
- Prepare 1/2 tsp. turmeric powder
- Take to taste salt
- Use 1/2 tsp. red chili powder
- Provide 1 tsp. coriander-cumin powder
- Prepare coriander leaves to garnish (opt)
Steps to make Achari Baingan Ki Kadhi:
- Marinate the eggplants with a pinch of salt and turmeric powder and leave aside for 10 minutes. In a bowl, whisk together yoghurt, besan, water, salt and pickle masala. Keep aside. Heat oil for shallow frying and and fry them till golden brown on both sides. Drain and keep aside.
- 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.
- Add ginger-garlic paste and all the powdered spices mixed with some water. Saute till oil separates.
- Add the yoghurt mix and bring it to a boil. Then simmer on a medium flame till slightly thick or till desired consistency.
- While serving, arrange the eggplants on a dish and pour the kadhi over it. Enjoy with any form of rice or Indian bread.
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