Achari Baingan ka Bartha
Simply put, Achari-anything is mouthwatering. And when you spice up two different types of roasted eggplants with an Achari masala mix comprising of chili, turmeric, coriander, fennel seeds, fenugreek, cumin, cinnamon, bay leaf, Nigella seeds, black pepper, ginger and cardamom-the WOW factor is intense! As in indescribably intense. Graffiti + baby eggplants roasted alongside some fresh garlic cloves + Roma tomatoes drizzled in Canola oil, then layered and submerged in a super tasty gravy of yellow onions and several spices, finished off with fresh lemon juice, honey (oh yes!) and dried mint leaves to form a coherent and perfect balance of spicy, sweet, tangy and of course, yummy! A creamy background consistency with a delightful bite so as to still maintain the integrity and texture of the eggplants, this is Baignan ka Bartha with the volume turned way up.
Ingredients
For Roasting Eggplants
- 3 graffiti eggplants
- 8 baby eggplants *halved lengthwise
- 4 roma tomatoes
- 6 garlic cloves
- 1½ tsp Kosher salt
- 1 tsp black pepper
- 4 tbsp Canola oil
For Gravy
- 3 tbsp Canola oil *as needed
- 2 medium yellow onions *thinly sliced
- 6 cloves garlic
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- ¼ tsp fenugreek seeds
- 2 dried red chili peppers
- 1 tbsp Achari masala spice mix
- 2 tbsp coriander seeds *coarsely ground
- ½ tsp garam masala powder
- ¼ tsp turmeric powder
- 1 tsp Kosher salt
- 1½ tsp dried mint leaves *crushed
- ⅓ cup lemon juice *freshly squeezed
- 1 tsp honey
- ½ cup coriander leaves *freshly chopped
Instructions
For Roasting Graffiti Eggplants
- Preheat oven to 375 degrees Fahrenheit.
- Rinse, pat dry whole graffiti eggplants and tomatoes and place on baking sheet lined with aluminum foil. Add garlic cloves, Kosher salt, pepper and drizzle Canola oil on top. Toss to combine. On a second lined baked sheet, place halved baby eggplants, sprinkle with Kosher salt, pepper and Canola oil and roast eggplants for 35-40 minutes, or until very soft. Remove from oven, cover roasted eggplants with foil and set aside.
For Gravy
- In a Dutch oven or 'Matka' (clay pot), heat 1½ tbsp Canola oil on medium heat. Add sliced onions and fresh garlic cloves and sauté for 12-15 minutes until fragrant and translucent, mixing as needed. Add cumin, mustard, fenugreek seeds and dried chili peppers, mix to combine and sauté for an additional 5-7 minutes. Now add spices (Achari masala spice mix, turmeric, garam masala, and coriander powder), mix well and cook for 2-3 minutes. Then cover pot and cook onions + spices for an additional 3-4 minutes on low heat.
For Final Assembly
- Gently smash and break apart roasted eggplants (and tomatoes and garlic) in baking sheets (I use a spatula and knife to cut eggplants and tomatoes into smaller pieces). Add smashed eggplants, tomatoes and garlic to onions and spice mixture, mix to combine, bring gravy to a boil, then cover pot and cook on medium low heat for 15 minutes. Uncover pot, turn heat to medium high, add lemon juice, crushed dried mint leaves, honey and 1½ tbsp more of Canola oil, mix well and continue to smash eggplant mixture with wooden spoon as you mix, for about 3-4 minutes. Now turn heat back to medium low, cover pot and simmer for an additional 20 minutes. Add freshly chopped coriander leaves, turn heat to medium high and cook for a final 5-7 minutes, mixing as needed, until oil separates.
- Achari Baingan ka Bartha is now ready to serve. Unbelievably delicious with Parathas (layered flatbread, either store-bought or homemade) or plain Basmati rice. Enjoy! Nosh Farma'aiye.