Achari Baingan recipe – How to make achari baingan curry. Another variation of the humble egg plant flavored with pickling spices.
When the winter arrives, or whatever winter we have here, it also brings along the desire to eat food that is hot and spicy. Apart from the soups, spicy gravies and hot, hot snacks we also have the recipes which feels like bliss in winter.
The Achari Baingan recipe is not your typical pickle which can be bottled and stored for months and years, but the taste is same.
The spices added in this Achari baingan recipe get super absorbed in the juicy egg plant and the much humble egg plant tastes amazingly delicious.
I have added fennel seeds (saunf), nigella seeds (kalonji) and mustard oil. You can skip the kalonji if you don’t get it easily. Any other oil can also be added instead of mustard oil but the mustard oil gives it a very good flavor. And instead of frying, you can also grill the egg plants over flame.
Serve it plain hot rice or the amazingly tasty Lucknowi Mutton Biryani Recipe-Awadhi Biryani or just with plain chapati or roti. The achari baingan recipe tastes awesome with anything and everything.
For more vegetarian recipes try Aloo Gobi Recipe-How to make Dry Aloo Gobi-Potato Cauliflower Sabzi Diwani Handi recipe-Mix Vegetable Sabzi Recipe Gobi Stir Fry Dry Recipe-Cauliflower Stir Fry-How to make gobi fry Amaranth sabzi or Rajgira bhaji recipe
Let’s get started with how to make the achari baingan recipe
Achari Baingan recipe-How to make achari bangan
- 250 gms egg plant / brinjal / baingan
- 5 tbsp mustard oil
- 1 tsp fennel seeds / Saunf
- 1 tsp fenugreek seeds / Methi
- 1 tsp nigella seeds / onion seeds / kalonji
- 1 tsp cumin seeds / Jeera
- 1 medium sized onion finely sliced
- 4 - 5 green chili slit
- 1 tsp turmeric powder
- 1 tsp ginger garlic paste
- 1/2 cup yogurt
- 1 tsp dry mango powder / amchur powder
- 2 tsp red chili powder
- salt to taste
- Wash the brinjals / egg plant and cut it in the middle like a cross leaving the stem intact. Keep them in water so that they do not become brown.
- Heat oil in a pan and put the whole brinjal with water squeezed out and fry them till light in colour. Keep them aside.
- In the same oil, add the cumin seeds, fenugreek seeds, nigella seeds and fry. After 15 to 20 seconds add the sliced onions and green chilies and fry them. Stir fry these until golden brown.
- Add turmeric powder, ginger garlic paste and fry till the raw flavor disappears.
- Now add the yogurt, dry mango powder, red chili powder and salt and cook till the oil separates.
- Add the fried brinjal and water and cook till all the masala is absorbed in it. Serve hot.
Signing off until next time,
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