tirsdag den 23. april 2019

Achari baigan fyldte aubergine curry / stuffed eggplant curry










Scroll down for english translation 

Jeg har læst at i tidernes morgen var auberginer små og runde ligesom den form baby auberginerne kan have idag. Forleden faldt jeg for disse smukke hvid og lilla marmoreret baby auberginer. De beholdt dog ikke den flotte marmoreret farve under madlavning, men så godt ud og smagte godt alligevel i min udgave af achari baingan. Achar betyder pickles og en achari ret betyder en ret hvor man har anvendt de samme 5 hele krydderier som anvendes i achar. Nigella frø, spidskommen, fennikel frø, sennep frø og bukkehorns frø er alle meget aromatisk og mild i smagen.  

 TIP: de pakistanske grønthandler har en krydderi pakke  med alle fem krydderier i ofte kaldet "panch puran" 


Ingredienser
400 gr baby auberginer

Fyld
2 stor chili peber (se billedet)
4 grønne chili
80 gram løg
2 spsk olie + ekstra olie til stegning
ca 5 spsk frisk hakket koriander
2 spsk "panch puran" eller 1 tsk af  hver af de ovennævnte hele krydderier i indledningen.
salt efter smag / ½ tsk
1 tsk maizena mel

Masala/sauce
150 gr fint hakket løg
200 gr hakket friske tomater
80 ml olie
1 tsk salt
1 tsk rød chili pulver
1 tsk frisk revet ingefær
½ tsk spidskommen pulver
100 ml yoghurt
1 tsk panch puran.
½ tsk tomat puré






English

I have read somewhere that aubergines or eggplants earlier had egg shape similar to sometimes what baby aubergines have today, small and round. The other day I found these beautiful baby aubergines in white and purple colour, the colour attracted me so much and I found them fitting for my version of achari baingan. However they did not keep the white shade under cooking but they still were beautiful and delicious. Achar means pickle and a achari dish is a dish cooked with 5 whole spices that are used in achar. Cumin seeds, nigella seeds, fennel seeds, sennep seeds and fenugreek seeds are all very aromatic and mild in taste.   

TIP: the pakistani grocery stores have a mix of these spices called "panch puran"

Ingredients
400 gr baby aubergines

Stuffing
2 chili peppers
4 green chili
80 gram chopped onion
½ tsp salt
2 tbs vegetable oil
5 tbs fresh chopped coriander leafs
2 tbsp "panchpuran" or 1 tsp of all the above named spices
1 tsp corn starch (flour)

Masala/gravy
80 ml oil
150 gr fine chopped onions
200 gr fresh tomatoes chopped
1 tsp fresh grated ginger
1 tsp salt
1 tsp red chili powder
½ tsp cumin powder
1 tsp "panch puran"
100 ml yogurt
 3 green chili (optional)
½ tsp tomato paste




Fyldet/Stuffing



1. Rist 1½ spsk "panch puran" på en tør pande ca 2 minutter på mellem varme og læg til side. 

1. Roast 1½ tbs of the whole spices on a dry pan on medium heat for 2 minuts and put aside.





2. Skær chili peberne og fjern frøene. Steg 1 tsk af de ristede krydderi, chili peber, hakket chili, løg og salt i 2 spsk olie i en gryde. Steg inden til løgene er bløde og gennemsigtig. Tilsæt frisk hakket koriander inden gryden tages af varmen, steg nogle få minutter. Afkøl let og blend det til fint puré. 

2. Cut the chili peppers and remove the seeds. Cook chopped chili peppers, onions, chopped chili and salt with 1 tsp of the roasted spices in oil in a deep pan or pot. Cook until the onions er soft and transparent. Before taking the pot of heat add fresh chopped coriander leafs and cook for few minuts more. Cool the greens lightly and grind to a fine puree. 

3. Bland resten af de ristede krydderier sammen med grønsags puréen, bland maizena mel i også. 

3. Mix rest of the roasted spices with the green puree, also mix in the cornstarch.






4. Vask og tør baby auberginerne. Lav en snit på langs ca 1,5 cm op til toppen og lav en snit på kryds tilsvarende. Så er det fire snit på langs.

4. Wash and dry the baby aubergines. Make a cut lengthwise up to the 1,5 cm from the stem and then make a cut crosswise, so now there are 4 cut lengthwise.


5. Fordel en tsk af fyldet i snittene. Fyld alle baby auberginerne på sammen måde. Steg dem forsigtig i lidt ca 1 ½ spsk olie i en dyb pande på mellem svage varme med låg på. Husk at vende dem engang imellem. Auberginerene skal være ca. halvvejs stegte. Tages op af panden og lægges til side, mens masala/saucen gøres klar. 

5. Stuff the aubergines with one tsp of the filling. Fry them carefully in little oil in a deep pan with lid on low medium heat. Turn side tiem to time. The aubergines should be half way cooked, not all cooked trough. Take them of the heat and keep them aside while making the masala/gravy

Saucen/ The gravy



6. Steg løgene indtil de er gennemsigtig i en dyb gryde, tilsæt tomaterne og alle krydderierne og steg under omrøring indtil olien begynder at skille ud. Tag tomat blandingen ud og blend med en hånd blender til en fin puré.

7. Kom pureen tilbage i gryden, tilsæt friske chili og ½ tsk tomat puré og steg på svag varme. Pisk yoghurt op med ca 600 ml vand, tilsæt det til gryden. På forsat svag varme kog saucen op under omrøring. Her skal man have tålmodighed og bare rør rundt indtil saucen begynder at tykne. Skure op for varme og reducere væsken til ca 400 ml under omrøring forsat.

8. Læg de fyldte auberginer i sauce forsigtig og skure ned for varmen igen til svag varme. Læg låg på gryden og lad retten simrer indtil auberginerne er helt gennemstegte.  

6. For the masala/gravy cook the onion in the oil i a deep pan until the are soft and trasparent, add the spices and chopped tomatoes and cook while stirring until the oil is visble again.Take the tomato mixture of the heat and blend to a fine puree. 

7. Pour the puree back to the pot, add the fresh chili and ½ tsp of tomato paste and cook on low heat. Whip the yogurt with 600 ml water and add it to the pot. On low heat let mixture boil while stirring, be patient and keep on stirring until the gravy get thicker. Increase the heat and reduce the gravy to 400 ml still while stirring.

8. Decrease the heat to low, place the stuffed aubergines carefully in the pot with the gravy and put a lidt on the pot. Simmer until the aubergines are all cooked. Do remember to turn side time to time carefully.



Drys lidt friskhakket koriander.  Achari baingan spises med roti elle kogte ris.

Top with fresh chopped corainder leafs. Enjoy your Achari baingan with roti or boiled rice.


7 kommentarer:

  1. Absolutely beautiful and delicious as well! I love your recipes!

    SvarSlet
  2. This sounds delicious, love the flavors and eggplant is a favorite too

    SvarSlet
  3. We just recently have started seeing baby eggplants in our local stores - I'll have to keep an eye out and try this if we see them again this year ;)

    SvarSlet
  4. Always looking for more way to prepare eggplant. Can't wait to give this one a try.

    SvarSlet
  5. I love that you have chili peppers in your stuffing! I bet this dish is delicious and I can't wait to try it!

    SvarSlet
  6. They look like the little fairy tale eggplant that my mom grows in her garden! I love the sauce ... seriously have to make this when the eggplant come in from the garden.

    SvarSlet
  7. These look absolutely delicious, I like the blend of spices you used, and the sauce sounds to die for!

    SvarSlet