サバ缶ビリヤニ - 檸檬と茄子のアチャール - | NOMURA SHOTEN Vol.2

Biryani with Aged Canned Mackerel - Lemon & Eggplant Achar - | NOMURA SHOTEN Vol.2

Lemon Achar
Ingredients

  • Lemons　4
  • Salt　15g
  • Turmeric Powder　5g
  • Taihaku Sesame Oil　3 teaspoons (1 and 1/2 teaspoons for Step 3, 1/2 teaspoons for Step 6)
  • Cumin Seeds　5g
  • Paprika Powder　5g
  • Chili Powder　5g
  • Red Pepper Powder　5g
  • Fennel Seeds　5g
  • Coriander Seeds　5g
  • Fenugreek Seeds　3g


How to make it

    1. Cut the lemons into 5 mm-thick quarter slices. Add the salt and gently massage until evenly coated.
    2. Add the turmeric powder, massage again, and let it rest overnight.
    3. Add the Taihaku sesame oil to HEGE. Add the cumin seeds and cook over medium heat until fragrant.
    4. Add the lemons and simmer over low heat for about 10 minutes, stirring occasionally to prevent sticking.
    5. Add the paprika powder, chili powder, and red pepper powder. Mix well, then remove from the heat and transfer to a bowl.
    6. In the same HEGE, add the remaining white sesame oil, followed by the fennel seeds, coriander seeds, and fenugreek. Cook over low heat until fragrant, then return the lemon mixture to the pot and stir well to combine. Serve when ready.

    *Once cooled, transfer to an airtight container. Add enough white sesame oil to completely cover the lemons, then store in the refrigerator for up to 1 week.


    Eggplant Achar
    Ingredients

    • Eggplants　3
    • White Sesame Oil　1½ tsp
    • Paprika Powder　15g
    • Curry Powder　15g
    • Coriander Seeds　10g
    • Cumin Seeds　5g


    How to make it

      1. Please preheat over medium heat for about 30 seconds before cooking.
      2. Cut the eggplants into slightly larger than bite-sized irregular pieces.
      3. Add the white sesame oil to HEGE, then add the eggplants. Cook over medium heat, turning them as little as possible to achieve a nice golden sear.
      4. Reduce the heat to low, add all of the spices, and cook until fragrant.
      5. Add the oil, stir everything together, and cook for about 3 minutes. Serve immediately.

      *Once cooled, transfer to an airtight container and refrigerate for up to 1 week.


      POINT

      • You can also use other seasonal vegetables, such as winter melon, zucchini, or baby corn, in place of the eggplant.

      　

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