Achari Baingan Recipe with video: Eggplant or baingan cooked in spicy pickle masala. Serve achari baingan with hot steaming white rice. I am sure you’ll go for the second serving.
Pickles or achar is my weakness. They are always present on my plate weather lunch and dinner. The addiction for pickle came from my childhood. My mom always makes achar/pickles at home. She makes mango pickle, lemon pickle, chilly pickle and mix pickle that last for whole year. She also makes seasonal instant pickles like chilly ginger pickle, carrot cauliflower pickle, radish pickle and many more. Still whenever I visit her she always packs me bottles of fresh pickles. So I love this achari baingan as it has the same pickle taste
Talking about eggplants, I love to cook them as part of my regular meal as they are versatile and mingle well with other veggies. You can also see recipe of oil free baingan bharta, aloo baingan and now achari baingan on my blog. You can find few other everyday meal recipes like aloo gobi, mix vegetable, dum aloo, capsicum aloo, stuffed tinda and lot more in vegetable and curry section of this blog.
This achari baingan is spicy, tangy, flavorful and have beautiful aroma of pickling spices. In achari baingan , eggplant or baingan are not pickled but they are made with the same spices what we use for making North Indian pickles. You can serve these achari baingan with chapati, roti, pori or rice. They taste yummy with anything.
This achari baingan is made mainly in four parts
First we will blanch tomatoes. For that we will slit the tomato skin from two sides and cook them in boiling water for 2-3 minutes. After 3 minutes switch off the heat and add few ice cubes which will make tomatoes peel very easily. When they are cold enough and easy to handle take them out of the water, peel them and chop them into small pieces.
Second we will make achari masala by dry roasting some spices and coarsely grinding them. Here make sure to roast the spices on low flame so that they do not get burnt and they are nicely toasted all the way to inside. I like to use my stone to coarse grind these spices but you can also use grinder.
Third we will prepare the eggplants. For that I have cross slit the eggplants and kept the stem intact. In restaurant they mostly eggplants are deep fried but I prefer to pan fry them with little oil till they are almost half done. We do not want to overcook them as they will also get cooked along with achari gravy later.
Now the fourth and final step, we will prepare achari baingan gravy. For that we will assemble together ground spices and eggplant with tomatoes and few more spices. We will cook them together till eggplants and spices are fully blended and you can smell nice pickle aroma in your kitchen and you say… Mmm love it!
Achari Baingan Video Recipe With Easy To Follow Step By Step Instructions
Achari Baingan Detailed Recipe Card
- >>>>>>> For Roasting and Grinding Masala:
- Cumin seeds/ jeera: 1tsp,
- Nigella/ kalongi seeds: ½ tsp,
- Fennel seeds/ sauf: ½ tsp and Mustard seeds/ rai: ½ tsp
- >>>>>>> For Achari Gravy:
- Small baby Eggplants/ Baingan washed: 8-10,
- Large Tomato washed: 2,
- Dry red chilly: 2-3,
- Fennel seeds: ½ tsp,
- Nigella/ kalongi seeds: ½ tsp,
- Mustard seeds: ½ tsp,
- Ginger garlic paste: 1tbsp,
- Turmeric powder/ haldi: ½ tsp,
- Red chilly powder/ lal mirch: 1tsp,
- Coriander/ dhania powder: 2 tsp,
- Oil: 5 tbsp,
- Salt and Water
- >>>>>>> Blanching Tomatoes:
- Boil water in a pan. Take tomatoes and slit the skin from two sides.
- Put them in boiling water and cook for 2-3 minutes.
- After 3 minutes switch of the heat and add few ice cubes to the boiling water.
- Let the tomatoes cool down for some time.
- Take them out of the water when they are easy to handle.
- Peel tomatoes and chop them in fine pieces and keep them aside.
- >>>>>>> Roasting dry masala for achari baingan:
- Heat pan at medium low heat.
- Add cumin seeds, fennel seeds, nigella seeds and mustard seeds.
- Roast them for few minutes till you get nice roasted aroma.
- Transfer them in a bowl and let them cool town.
- Make coarse power and keep it aside.
- >>>>>>> Preparing baingan or eggplant for achari baingan:
- In a pan heat 1-2 tsp of oil.
- Cross slit brinjal or baingan so that their stems remain intact.
- Put them in the pan and pour little oil on top of them.
- Cover and cook till they are half done.
- Stir couple of times in between.
- Once they are half done switch off the heat and keep them aside.
- >>>>>>> Preparing Achari gravy:
- Heat wok/ karahi on medium flame. Add dry red chilly and sauté till chillies are nicely roasted.
- Add mustard seeds, fennel seeds, and kalongi.
- Now add ginger garlic paste, sauté it and cook for a minute.
- Now add the grounded powder and mix it nicely.
- Add turmeric powder and mix it again.
- Add chopped blanched and salt. Mix everything, cover it and cook till tomatoes are soft and starts loosing oil.
- It might take 7-8 minutes. Saute them couple of times in between.
- When tomato mixture starts loosing oil add red chiily powder and coriander powder, mix well.
- Now add eggplants/ brinjal mix everything, cover and cook eggplants in achari masala for 5 minutes.
- Stir them couple of times so that masala do not get stick to the bottom.
- After almost 5 minutes stir them once again add ½ cup of water, mix everything, cover and let them cook for 8-10 minutes.
- Stir after every 2-3 minutes. After 10 minutes switch of the heat.
- Achari baingan is ready to serve.
2. First cook eggplants/ baingan only till they are half done as they will be cooked again with the gravy later.
3. Tomatoes I used in making achari baingan were pretty sour so I did not added extra dry mango powder/ amchur powder. If tomatoes you are using are not sour enough you can add one tomato or add some dry mango powder at the end.