Baingan Achari | Eggplant in Pickle masala | Brinjal Masala curry

Baingan Achari | Eggplant in Pickle masala | Brinjal Masala curry

 

 

Baingan Achari | Eggplant in Pickle masala | Brinjal Masala curry | Achari baingan | Aubergine masala curry with step by step instructions

 

Baingan Achari | Eggplant in Pickle masala

 

Authentic Indian, Punjabi style sabzi Baingan Achari | Eggplant in Pickle masala | Brinjal Masala curry is made using the same pickling spices, which are normally used in every Indian home to make pickles.

Baingan achari sabji is spicy, tangy and has beautiful flavour of pickle spices.

When we hear the word Achar it is quite obvious to imagine that this dish is either made with pickle or think that eggplants/aubergines/brinjals are used in making the pickle.

But when you read on further to know the details of the recipe, your all doubts will be cleared.

Here’s few of my delicious pickle collection you would want to check –

Potli wala pickle

Restaurant Style sirke wale pyaz/vinegar onions

10 minutes quick pickled jalapenos

Zero oil carrot pickle

 

Baingan Achari | Eggplant in Pickle masala, what is it all about?

The name baingan achari literally translates to Pickled Eggplant, brinjal or aubergine. “Achar” here means pickle in Hindi.

But inspite of its name, in the recipe of baingan achari, i have not used pickle of any kind. Instead we use all the spices that are commonly used to make pickles in India.

I love this Achari baingan as it is made with same pickling spices which are normally used in every Indian home to make pickles.

 

Many variations of Baingan Achari | Eggplant in Pickle masala

This punjabi style recipe of baingan achari has many variations. To give this curry a tangy taste, some add dry mango powder (amchur) or tomatoes. Similarly, many of them add curd towards the end of the recipe.

However I am sharing a simplest method of making this baingan achari sabji recipe that can be made with minimal spices without the fuss.

You can use the same base recipe by replacing brinjal/baigan with other vegetables like Cauliflower, Potatoes or for Paneer.

 

What to serve with this Sabzi?

The curry tastes good with any of Indian flat bread like roti, chapati, phulka, naan, paratha or any type of millet bhakri. Even rice roti tastes good too.

Along with this serve Mix veg raita for a soulful lunch or dinner.

Now let’s get to the recipe making!!!

Baingan Achari | Eggplant in Pickle masala

 

 

Step by step instructions and pictorial presentation to make  Baingan Achari | Eggplant in Pickle masala

Wash the brinjals nicely under the running water and pat dry them.

Cut each of it into half and keep them immersed in salted water. This will prevent oxidation.

 

Baingan Achari | Eggplant in Pickle masala

Take a deep kadai. Add oil, once the oil is heated, add the baingan and deep fry it. In between flip it upside down and fry till it turns golden brown.

Once fried, drain the excess oil and place them on tissue paper.

Meanwhile let’s prepare gravy for baingan achari. For that dry roast all the spices that are used for making pickle – Mustard Seed, Fenugreek Seeds, Fennel Seeds, Cumin Seeds and Onion Seeds one by one.

Keep sauteing the above spices till they all roasted well and turn slightly brown. While sauteing ensure that the spices don’t burn.

 

Once done remove on plate to cool it. Once cooled grind them to powder in a mixer jar.

Now in a  wide pan add oil, once it’s heated put minced ginger & garlic, chopped green chillies and saute till raw flavor is gone.

To this add chopped onions, and saute well till it changes colour to pink.

 

Baingan Achari | Eggplant in Pickle masala

After that add the following spice powders to the sauteed onions – Turmeric Powder, Red Chilli Powder, Coriander Powder, Dry Mango Powder and salt to taste.

Keep stirring for 2-3 minutes to ensure that the above added spice powders are sauteed well.

Now, add the fried brinjals in the kadai and mix them gently. Add required quantity of powdered achari masala and mix them well.

Keep stirring for 2-3 minutes. Now, add curd/yogurt and mix it well. Add required amount of water to make semi thick consistency gravy.

While adding water, ensure that only little quantity of water is added.

Cook this for 2 to 3 minutes till all the spices are completely absorbed in the gravy. In the last add fresh cream and switch off the flame.

Add finely chopped coriander leaves and mix them well.

Serve hot this either with Phulkas/Rotis/Chapattis/bhakri or with piping hot steamed rice.

 

 

 

Recipe card 🔽

Baingan Achari | Eggplant in Pickle masala
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5 from 1 vote

Baingan Achari | Eggplant in Pickle masala | Brinjal Masala curry

Authentic Indian, Punjabi style sabzi Baingan Achari | Eggplant in Pickle masala | Brinjal Masala curry is made using the same pickling spices, which are normally used in every Indian home to make pickles. Baingan achari sabji is spicy, tangy and has beautiful flavour of pickle spices.
Prep Time15 mins
Cook Time25 mins
Course: Main course, Lunch
Cuisine: Indian
Keyword: Achaari Baigan, Baingan Achari, Brinjal masala curry, Eggplants in pickle masala
Servings: 2
Author: Lata Lala

Ingredients

  • Brinjals - 250 grams
  • Mustard Seeds Sarson Dana - 1/2 tablespoons
  • Fenugreek Seeds Methi Dana - 1/2 teaspoon
  • Fennel Seeds Saunf - 1 teaspoon
  • Cumin Seeds Jeera - 1 teaspoon
  • Onion Seeds /Nigella Kalonji - 1 teaspoon
  • Salt - according to taste
  • Onions chopped medium sized - 2
  • Ginger - a small piece
  • Garlic cloves - 4
  • Green chili chopped - 1
  • Oil - 2-3 tablespoon
  • Water - As needed
  • Turmeric Powder - 1 teaspoon
  • Red Chilli Powder - 1 teaspoon
  • Coriander Powder - 2 tablespoons
  • Dry Mango Powder Amchoor Powder - 1 teaspoons
  • Curd/yogurt - 4 tablespoons
  • Fresh cream - 1 tsp
  • Fresh Coriander Leaves - 2 teaspoon finely chopped

Instructions

  • Wash the brinjals nicely under the running water and pat dry them.
  • Cut each of it into half and keep them immersed in salted water. This will prevent oxidation.
  • Take a deep kadai. Add oil, once the oil is heated, add the baingan and deep fry it. In between flip it upside down and fry till it turns golden brown.
  • Once fried, drain the excess oil and place them on tissue paper.
  • Meanwhile let's prepare gravy for baingan achari. For that dry roast all the spices that are used for making pickle - Mustard Seed, Fenugreek Seeds, Fennel Seeds, Cumin Seeds and Onion Seeds one by one.
  • Keep sauteing the above spices till they all roasted well and turn slightly brown. While sauteing ensure that the spices don't burn.
  • Once done remove on plate to cool it. Once cooled grind them to powder in a mixer jar.
  • Now in a  wide pan add oil, once it's heated put minced ginger & garlic, chopped green chillies and saute till raw flavor is gone.
  • To this add chopped onions, and saute well till it changes colour to pink.
  • After that add the following spice powders to the sauteed onions - Turmeric Powder, Red Chilli Powder, Coriander Powder, Dry Mango Powder and salt to taste.
  • Keep stirring for 2-3 minutes to ensure that the above added spice powders are sauteed well.
  • Now, add the fried brinjals in the kadai and mix them gently. Add required quantity of powdered achari masala and mix them well.
  • Keep stirring for 2-3 minutes. Now, add curd/yogurt and mix it well. Add required amount of water to make semi thick consistency gravy.
  • While adding water, ensure that only little quantity of water is added.
  • Cook for 2 to 3 minutes till the all the spices are completely absorbed in the gravy. In the last add fresh cream and switch off the flame.
  • Add finely chopped coriander leaves and mix them well.
  • Serve this hot either with Phulkas/Rotis/Chapattis/bhakri or with piping hot steamed rice.

 

 

For more vegetarian main course recipes, do check out the following on the blog-

Punjabi chole bhature

Nutrella soyabean sabzi

Matar mushroom

Dhaba style gobhi aloo

Suran ki sabzi/ Jimikand masala

Paneer Jalfrezi

Lobia masala

Aloo matar tamatar sabzi

Tarbooj chana sabzi

Gawar/guvar/gwar ki sabzi

 

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Baingan Achari | Eggplant in Pickle masala

 

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Happy Cooking

Regards❤️

Lata

 

 

This Post Has 2 Comments

  1. Neha

    5 stars
    Very tempting recipe and good presentation

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