Achari Baingan Murg | Chicken & Brinjal Curry
Indian style chicken curry with a combination of eggplant with pickle flavors, to be served hot with freshly steamed rice or roti.
Ingredients
- 1 kilogram chicken
- 2 cups of chopped onion
- 2 cups chopped tomato
- 6 small size brinjal purple
- 1 tbsp ginger & garlic paste
- 1 tbsp red chili powder
- ½ tsp turmeric powder
- ½ tsp garam masala powder
- 1 ½ tsp whole cumin
- 1 tsp fennel seeds
- 1 tsp kalonji seeds nigella
- 2 tbsp desiccated coconut
- 1 tbsp tamarind pulp 1/2 cup tamarind soaked juice
- 4 dry red chilies
- 4 whole green chilies mild
- 6 to 7 curry leaves
- ½ cup chopped coriander leaves
- ¼ cup cooking oil
- Salt to taste
Instructions
- Heat oil in a thick bottom saucepan or kadhai. Add all the tadka ingredients 4 dry red chilies, curry leaves, whole cumin seeds, and fennel seeds. Fry for 30 seconds and then add chopped onion along with 1 tsp kalonji seeds and fry till light brown.
- Now add 1 tbsp ginger & garlic paste, 1 tbsp red chili powder and 1/2 tsp turmeric powder. Fry for half a minute and then add chopped tomatoes.
- Increase the flame and add chicken pieces and salt. Cook for 1 minute while stirring so that chicken pieces are well combined with spices. Add 1 cup of water, cover with a lid and cook on medium to low flame till chicken pieces are half cooked.
- Halfway through, add brinjal pieces and tamarind pulp and again cook for 10 or 15 minutes or till chicken is fully done.
- Finally, add 2 tbsp desiccated coconut, 1/2 tsp garam masala powder, whole green chilies and chopped coriander leaves. Cook for 2 or 3 minutes and serve hot with dal chawal or with rotis.
Notes
Note: Do not add too much water all at once. The consistency of the gravy should be like kadhai dishes. Do not add kalonji to hot oil as turns really too bitter.
If you have any queries regarding the recipe, do mention them in the comments section and I shall get back to you.
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