Achaari Bangun
A wonderful vegan dish that uses a delicate blend of spices to give this dish a unique pickled flavour.
Ingredients
Achaari pickling spice blend
- 1 tsp fennel seeds
- 1 tsp mustard seeds
- 1 tsp fenugreek seeds
- 1 tsp nigella seeds kalonji
- ½ tsp cumin seeds
- ½ tsp chilli flakes
Masala
- 1-2 Aubergines washed and chopped into 5cm pieces
- 1 tbsp mustard oil or Rapeseed oil
- ½ tsp cumin seeds
- ½ tsp asafoetida
- 1 onion sliced
- 2 potatoes peeled and diced 3cm pieces.
- 2 cloves garlic sliced
- 2 tomatoes diced
- 1 tsp salt
- 1 tsp ginger grated
- 2 chillies sliced
- 1 tsp turmeric
- 1 tsp Kashmiri chilli powder
- 1 tsp coriander seeds ground
- 1 tsp mango powder amchoor
- handful coriander leaves chopped
Instructions
Achaari spice mix
- In a heavy bottom pan, dry roast all the spices on a medium low heat until fragrant and nutty. Shake the pan so they don't burn. Remove from the heat and put into a bowl so they don't continue to cook.
- Allow the spices to cool completely then in a spice grinder blitz to a fine powder.
Masala
- If using mustard oil heat to smoking then allow to cool before cooking. Add the oil to the pan to warm.
- Add the cumin seeds and asafoetida once fragrant add the sliced onion and stir to cook until just starting to colour.
- Stir in the sliced garlic for about 2 minutes before adding the chopped tomatoes.
- Stir and cook until the tomatoes begin to break down. You may need to add a little water to help them cook.
- Stir in the salt, ginger and chillies along with the achaari spice mix, turmeric, chilli powder, ground coriander seeds and mango powder. Mix and cook for another 2-3 minutes.
- Stir in the diced potatoes and coat with the masala reduce the heat to the lowest setting and leave for a few minutes with the lid on the pan.
- Add the aubergine, stir to coat, cover and cook until the veggies are soft and tender. You shouldn't need to add any water if its on a very low heat but if you want to help them cook more quickly you can add about 50ml's.
- Stir occasionally after about 20 minutes the potatoes and aubergine should be soft.
- Garnish with chopped coriander leaves, a few kalongi seeds and serve with lots of fresh roti's.
Notes
This recipe is sponsored by Mediterranean Supermarket