Baingan Achari Masala
Baingan Achari Recipe is a flavourful Punjabi side dish made with brinjals (eggplants) tossed in spices used in Indian pickles. The word“ Achar” means pickle in Hindi. This spiced up Eggplant recipe will truly warm you inside and out.
Servings: 4
Calories: 107.5kcal
Ingredients
- 10 small purple brinjals
- ½ tsp salt
- Oil for deep frying
For the Achari Masala:
- 1 sprig curry leaves
- 1 medium onion
- 2 medium tomatoes
- 1 tsp ginger finely chopped
- 1 tsp garlic finely chopped
- 1/8 tsp asafoetida/hing
- 1 tsp mustard seeds
- ½ tsp fenugreek seeds
- 1 tsp fennel seeds/saunf
- ½ tsp Nigella seeds/ kala jeera
- ¾ tsp salt
- ¼ tsp turmeric powder
- ¾ tsp red chilli powder
- 1 tbsp coriander powder
- ¼ tsp dry mango powder/amchur poowder
- 1 ½ tbsp. oil
Instructions
- For this Baingan Achari, wash the baby eggplants well. Cut them into quarters or 1” pieces. Drop the cut eggplants into water to which a little salt is added to keep them from turning brown.
- Chop 1 medium onion and 2 medium tomatoes finely. Also grate or mince garlic and ginger.
- Heat oil for deep frying in a large pan over medium-high heat. While waiting for the oil to heat up, transfer the eggplants into a colander and season with salt.
- Slide the eggplant pieces into the hot oil. Keep flipping the eggplants over so that they cook evenly on both sides. Once they turn golden brown, remove them with a slotted spoon to drain the excess oil and transfer to a bowl. Keep aside.
- Next heat some oil in a saute pan and drop in the minced garlic and ginger. Fry for 1-2 seconds.
- Then add the curry leaves and saute for a few seconds.
- Now add the asafoetida, mustard and fennel seeds, Nigella and fenugreek seeds. Saute over medium heat.
- Once they pop add the finely chopped onion. Fry for 1-2 minutes till onions start to sweat and turn translucent.
- Now put in the chopped tomato, mix well and cook over medium heat till they turn mushy.
- Next sprinkle salt, haldi powder, chilli powder, dhania powder and dry mango powder. Combine well and cook till all the masalas are well incorporated.
- Lastly add the fried eggplants and mix well with the masalas. Cook for a couple of minute on low heat till the eggplants absorb all the achari flavour.
- Serve Baingan Achari with hot rice, dal and papad.