White aubergine is found in various parts of Chattisgarh. I wasn’t familiar to this white beauty until i myself went to shop for vegetables in a local market near to my house and was amazed to see white aubergines. Anticipation built up and i just couldn’t resist myself from asking the lady vegetable seller that how is this cooked. Though she told me a very basic recipe of it which she probably use to make , but somewhere i thought that this would taste even great when teamed up with pickled spices.
In my home, pickles are often supplied by my mom, i am very poor in this particular department. And we at home are so bad in eating pickles that we first finish off all the pieces, specially mango and later realize that the jar is now full with the masala only. So if this happens with you as well, then reserve it all for the achari recipes. Trust me it tastes heaven. I used some of my left over pickle masala today for making these white aubergines. Though the white turns into light green after cooking, may be because of the turmeric it get’s stained, hence i though to share the pictures of the raw ones too…just to show to all those who haven’t seen the white aubergines before. Aren’t they gorgeous ????
Prep Time | 10 minutes |
Cook Time | 15 minutes |
Servings |
helping
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- 500 gms Aubergine Brinjals White /
- 4 tbsp pickle masala Any left over - ( I used from my last season's mango )
- 2 Onion - medium chopped
- 1/2 tsp Cumin
- 1/2 tsp Mustard seeds
- 1 tsp Ginger paste
- 1 tsp Garlic paste
- 1/2 tsp Turmeric powder
- 1 1/2 tsp Coriander powder
- 1 tsp chili powder Red - /
- 1/2 tsp Amchur Mango powder / - [optional]
- 1 2 tbsp Tomato Curd - big chopped OR
- Salt - as needed
- 4 tbsp Oil
- coriander Fresh - for garnish
Ingredients
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|
- Wash and clean aubergines and keep aside.
- Heat oil in a wok and add mustard and cumin seeds in it and wait till they crackle.
- Add chopped onions and saute till raw smell goes off. Now add ginger garlic paste and fry well till golden.
- Now add turmeric powder, coriander powder, red chili powder and the pickle masala along with chopped tomato or curd.
- Fry everything nicely till oil starts leaving from the sides. Meanwhile slit the aubergines from the middle into two but keep the joint intact. This is done so that the masala gets inside the aubergine nicely while cooking.
- Add all the aubergines in the fried masala and mix well carefully such that everything incorporates well.
- Add little amchur if required. If the pickle masala used is very old then you may omit adding amchur.
- Mix again and add little water just to make sure the masala doesn't sticks the bottom of the wok.
- Add salt as per your taste and slow cook the aubergines in low flame with lid closed.
- Once the aubergine soften, turn off the gas and garnish with freshly chopped coriander.
- Serve hot with chapati and rice.
Note :
If you don't have pickle masala at home then you can make one by adding the following ingredients ....
Mustard seeds - 1 1/2 tbsp
Fenugreek seeds/ methi dana - 1 tsp
Fennel seeds/ saunf - 1 tbsp
Cumin seeds - 1 tsp
Onion seeds/ kalonji - 1 tsp
Add everything together in step 2 and follow the rest of the recipe as given.
If you liked this recipe, please drop in your feedback in comments below. Thanks for stopping by!
Love : Shaheen
2 comments
I tried it. Turned out to be super delicious. ❤️😋 Thank you
thanks a lot 🙂 glad you liked it.