achari bainganShared By: Marium Hamid, Arksansas (USA)
This recipe of achari baingan uses baingan without deep frying them. Achari means using spices which are used in pickling. This recipe is for all baingan lovers.

Achari Baingan

  1. Eggplants (baingan/ brinjal) – 3 to 4
  2. Onion- chopped – 1 medium
  3. Ginger garlic paste – 2 tsp
  4. Tomatoes 3 chopped
  5. Salt – to taste
  6. Nigella seeds (kalonji/ onion seeds) – ½ tsp
  7. Cumin seeds – ½ tsp
  8. Mustard seeds (kali sarson) – ½ tsp
  9. Methi dana (fenugreek seeds) – ¼
  10. Fennel seeds (saunf) – ½ tsp
  11. Turmeric powder – ½ tsp
  12. Coriander powder – ½ tsp
  13. Red chilli powder – ½ tsp
  14. Mustard oil – 1 ½ tbsp

Cut baingan in thick pieces. Heat mustard oil to smoking point in a pan.
Add kalonji, cumin seeds, mustard seeds, methi dana and saunf. When they change color, add sauté onion till light brown.
Add ginger- garlic paste and sauté for 1 minute.
Add tomatoes. Add turmeric, coriander and red chilli powders and salt. Cook covered till tomatoes turn soft and pulpy.
Add baingan pieces and mix well. Cook covered for 10 minutes on medium heat. Serve hot achari baingan with roti, paratha or steamed rice.


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