Sunday, 15 May 2016

Murg aur Baigan ka Achar...

Murg aur Baigan ka Achar...

At times when we are lazy to cook, that is the time this pickle comes handy with simple hot dal, rice and papads or fish fry. 
This dish is an experiment in my kitchen. Try it out and I am sure you will love it.
This is my winning recipe from #PlatterShare

For the Chicken Marination 
Ingredients
1 cup Boneless Chicken cut into small pieces 
1 tbsp Garlic and Ginger minced 
1/4 tsp Turmeric powder 
1/4 tsp Garam Masala powder 
1 tsp Red Chilli Powder
Salt to taste 
2 tbsp Vinegar

Method 
Mix all the above ingredients and marinate it for 6 hours.

For the Spice powder 
Ingredients
1 tbsp Coriander seeds 
1/2 tsp Cumin seeds 
1/2 tsp Fennel seeds 
1/4 tsp Fenugreek seeds 
1/2 tsp Mustard seeds 
1/2 tsp Carom seeds 
1/4 tsp  Asafoetida powder 
8 Red Dry Chillies

Method 
Grind all the above ingredients into a fine powder and keep this aside.

For the Pickle 
Ingredients
Marinated chicken pieces
1 medium  size long Brinjals cut into small cubes or 2 cups of cubed Brinjal 
6 Whole Garlic cloves crushed 
Few Curry leaves 
Spice powder
1/4 tsp Mustard seeds 
1/4 tsp Coriander seeds 
1/4 tsp Fennel seed 
2 Pinches of Fenugreek seeds 
1/2 tsp Turmeric powder
1/2 tsp Chilli powder 
Salt to taste 
1 tbsp Sugar 
1/2 cup Vinegar 
1 cup Sesame Oil


Method 
Add oil to a wok. When the oil is hot, add the brinjals and fry it. Remove it and keep it aside. In the same oil, add the mustard seeds, coriander seeds, fenugreek seeds and fennel seeds. Let it crackle. Add the curry leaves and garlic. Sauté it for 2 minutes. Add the marinated chicken. Cook it for 10 minutes or till done. Add the brinjals, the spice powder, turmeric powder,  chilli powder  and sugar. Stir it. Cook it for 5 minutes. Add the vinegar and salt. Stir and cook for 1 minute.  Remove from the fire and let it cool. Keep it in a glass container and store in the refrigerator. It stays for 6 month.