Achaari Baingan - Pickle-style Baby Eggplantachari baingan
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 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)
  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!
Recipe by Indian Good Food at