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.
Servings 2
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.