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Enjoy the homestyle comfort of Achari Baingan, a classic Indian vegetable curry with aromatic spicing. This nutritious vegetarian dish is naturally healthy, family-friendly, and fits a calorie-conscious lifestyle.
Wash and quarter the eggplants. Soak in salted water for 10 minutes to reduce bitterness and prevent discoloration.
Heat the mustard oil in a large skillet over medium-high heat until it starts to smoke lightly, then reduce heat to medium and add all the seeds: mustard, cumin, nigella, fenugreek, and fennel. Fry for 30 seconds until aromatic.
Add chopped onion, sauté for 3-4 minutes over medium heat until translucent. Stir in ginger, garlic, and green chilies, cooking for another 2 minutes until fragrant.
Add tomatoes, turmeric, red chili, coriander powder, and salt. Cook over medium heat for 6-7 minutes, stirring occasionally, until tomatoes are soft and oil begins to separate.
Increase heat to medium-high. Drain the eggplants and add them to the pan. Toss well to coat with the spice mixture, then lower heat to medium-low, cover, and cook for 15-18 minutes, stirring every 4-5 minutes, until eggplants are tender but not mushy.
Remove lid, increase heat, and gently stir for 2 minutes to evaporate excess moisture. Taste for salt and serve hot with rice or roti.
