achari baingan

Achaari Baingan – Pickle-style Baby Eggplant

Achaari Baingan – Pickle-style Baby Eggplant

Achari baingan recipe is one of the best way to prepare eggplants. It is a flavorful blend of various spices and bringals. This purple hued fleshy eggplant or aubergine is a versatile ingredient and fun to cook. These eggplants are one such vegetables that are used mostly in Indian kitchens. We often try out various variations with baingan. Baingan bharta and aloo baingan are the sabzis prepared often and loved by everyone. Achari baingan sabzi is another super scrumptious and delicious variation prepared with bringals that everyone will like eating for sure.

Here in this recipe the Indian spices are cooked together with eggplant. This easy to cook punjabi sabzi, flavored with Indian spices have a spicy-tangy taste and tempting aroma of pickle spices. This recipe is for dry achaari baingan sabzi but you can make it in gravy as well. So, let us now check out step-by-step recipe for achari baingan with pictures. Enjoy!

Directions

Getting ready:

Wash the brinjals thoroughly with water. Drain out the excess water from the brinjals and allow them to dry out completely. Remove the stalks, cut each brinjals into 1.5 to 2 inch long chunks and place them in a bowl.

achari baingan recipeMaking:

Heat 2 tbsp oil in a pan or a wok. When the oil is heated well, add cumin seeds and asafoetida. After the cumin seeds splatter, add red mustard seeds and fenugreek seeds.

achari baingan recipe

When the red mustard seeds start spluttering, add ginger, turmeric powder, fennel powder and coriander powder into it. Saute the masala for a while and now add brinjals to it. Mix everything really well until the chunks are nicely coated with the masala. Cover the pan and cook the brinjals for 2 to 3 minutes.

achari baingan recipe

After 2 to 3 minutes, pour a tbsp of water into the brinjals. Cover the pan and cook the brinjals for 3 minutes on medium flame. Stir the brinjals after 3 minutes are done. Again cover the pan and cook it for 2 to 3 minutes on medium flame.

achari baingan recipe

After 3 minutes, remove the lid and stir the brinjals again. Brinjals are now cooked aptly. Add garam masala, dry mango powder and green coriander into it. Mix everything really well. Achari baingan is now ready, turn off the flame.

achari baingan recipeServing:

Serve this tangy and lip-smacking achari baingan steaming hot along with chapatti, parantha, naan or rice. Enjoy!

Achaari Baingan - Pickle-style Baby Eggplantachari baingan
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Brinjals – 500 grams
  • Cumin seeds - ½ tsp
  • Asafoetida – 1-2 pinches
  • Red mustard seeds - ½ tsp
  • Fenugreek seeds - ¼ tsp
  • Turmeric powder - ½ tsp
  • Coriander powder – 1 tsp
  • Fennel powder – 1 tsp
  • Ginger – 1 inch baton grated or 1 tsp paste
  • Red chilly powder – ¼ tsp
  • Garam masala - ¼ tsp
  • Dry mango powder - ½ tsp
  • Salt – less than 1 tsp or to taste
  • Mustard oil – 2-3 tbsp
  • Green coriander – 2-3 tbsp (finely chopped)
Instructions
  1. Wash the brinjals thoroughly with water. Drain out the excess water from it and allow them to dry out completely. Remove their stalks, cut them into 1.5-2 inch long pieces and place them in a bowl.
  2. Place a pan on flame and pour 2 tbsp oil into it. When the oil gets heated, add cumin seeds and asafoetida into it. After sauteing cumin seeds, add red mustard seeds and fenugreek seeds into it.
  3. When the red mustard seeds start spluttering, add ginger, turmeric powder, fennel powder and coriander powder into it. Saute the masala for a while. Now add brinjals into it, mix them really well until they get nicely coated with the masala. Cover the pan and cook the brinjals for 2-3 minutes.
  4. -3 minutes are over, pour a tbsp of water into the brinjals. Cover the pan and cook the brinjals for 3 minutes on medium flame. 3 minutes are over, stir the brinjals. Again cover the pan and cook it for 2-3 minutes on medium flame.
  5. After 3 minutes, remove the lid. Stir the brinjals, they are now cooked aptly. Add garam masala, dry mango powder and green coriander into it. Mix everything really well. Achari baingan is now ready, turn off the flame. Serve this tangy and lip-smacking achari baingan steaming hot along with chapatti, parantha, naan or rice. Enjoy!

 

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