aingan or eggplant, might not be the favorite of all, but is definitely a favorite of few and in that category comes my dearest hubby... both are thick pals :) He just loves them (I call him eggplantaholic - lol..:)) and can't get enough. He can eat it every single day and in all its forms. Before we got married I didn't detest this vegetable but it was definitely not my favorite. Now, I always try different ways to make eggplant and this was one of the few dishes I made for him after we got married. He was mighty impressed and was hooked big time. Now he ALWAYS makes me buy the baby eggplants from the store and to make this :)It is basically a tangy and spicy dry curry flavored with traditional indian pickle masalas. The panch phoran is the secret behind the unique flavor in this dish as it imparts the awesome achari flavor to the oil when heated and infuses a very distinct aroma and taste to the dish. Panch Phoran is a spice mix used in Eastern Indian cuisine (Bengali cuisine) and is a mix of the five whole spices – nigella seeds, fennel seeds, fenugreek seeds, mustard seeds and cumin seeds all in equal quantities. Panch is Five in hindi and Phoran is Spice seasoning, so it literally means five spice seasoning. This spice mix can be used with any kind of vegetable stir fry/roasted vegetables. Just put them in hot oil till the mustard seeds splutter, so as to release the aroma of the spices. Add any vegetables you want, stir fry, serve. It really is as simple as that. I have already posted Achari Aloo and Achari Paneer so here is the eggplant version.
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