Wednesday, December 27, 2017

Achari Baingan Recipe | Spicy Brinjal with Pickle spices

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achari baingan
Achari Baingan recipe with step by step photos.Brinjal is one of my favorite vegetables and I love to eat it mostly in the form of stuffed varieties.I have already posted many stuffed Brinjal curries like Stuffed Brinjals with fresh Coconut,Stuffed Brinjal with Onion and Bagara Baingan.Today I am posting a quick and easy Achari baingan recipe where brinjal is cooked in the pickle spices and mustard oil which imparts a nice achari flavor to the curry.I have tried various versions like the gravy kind, with and without onion and I liked this version the best.It is very simple and quick which does not include any grinding or chopping apart from the brinjals.
achari baingan
I highly recommend to use Indian baby brinjals or Indian long brinjals for this recipe but not chinese eggplants or aurbergines(bharta wala brinjal.Also try not to skip any of the spices or mustard oil in the recipe as that gives the typical achari flavor to the curry,I have even added carom seeds but it is entirely optional.You can even coarsely grind the spices and add to the oil instead of the whole spices.
achari baingan
Check out other brinjal recipes in my blog:
achari baingan
Here is how to make achari baingan recipe with step by step photos.
Achari Baingan Recipe:
Serves 2 | Recipe source:here
Prep time: 10 mins | Cooking time: 20 mins | Total time: 30 mins
Cuisine: North Indian | Category: Side dish

6-8 small round Brinjals or 2 long Brinjals
a sprig of Curry leaves
2 tbsp Coriander leaves,chopped
1.5 tsp grated Ginger
2 tsp Coriander powder
1 tsp Amchur powder
1 tsp Red chili powder
1/2 tsp Garam masala
1/4 tsp Turmeric powder
a pinch of Asafoetida
1/4 tsp Sugar
Salt,to taste

to temper:
2-3 tbsp Mustard oil or any other vegetable oil
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
1/2 tsp Fennel seeds
1/4 tsp Fenugreek seeds
1/2 tsp Nigella seeds(Kalonji)
1/2 tsp Carom seeds(Ajwain),optional

  • Wash and trim the brinjals into 8 long slices and put them in water to avoid discoloring.
  • Heat mustard oil in a thick bottomed pan until it is smoking hot and switch off  the flame and leave it aside for a while.Again heat the oil and crackle mustard seeds,cumin seeds,fennel seeds,fenugreek seeds, nigella seeds and carom seeds.
  • Add asafoetida,curry leaves and grated ginger and fry for half a minute.
  • Reduce the flame and add turmeric powder,coriander powder and red chili powder and quickly saute and add drained brinjal pieces and mix it nicely until all the pieces are coated well with the spices.
  • Fry the brinjal pieces for 2-3 mins and cover it and cook for 8-10 mins until done.You can sprinkle some water on the brinjals if you feel that the masalas are burning at the bottom.
  • Add salt,garam masala, sugar and amchur powder and mix well and cook it without lid for another 3-4 mins.
Garnish with chopped coriander leaves and serve it hot with rotis/parathas/naans/kulchas.

  1. Mustard oil is highly recommended for this recipe as it adds a nice flavor,but if you do not like it you can either use sesame oil or any other regular oil.
  2. Indian baby brinjals or Indian long brinjals work best for this recipe.Do not use either chinese brinjals or aubergines(bharta wala baingan) for the recipe.
  3. You can even coarsely grind all the spices(mentioned under to temper) and add along with the other powdered spices(like coriander powder),but I prefer this way.
  4. I did few changes like the addition of carom seeds which was not there in the original recipe.


Malini Mahendra said...

Perfect combination with sambar rice

Sangeetha Nambi said...

Love Brinjal ! Looks so inviting !


Out of a number of varieties of Brinjal recipes , stuffed varieties are very taste and loved by all............very nice posting

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