You are here: Home > Cuisine > Indian Veg Recipes > Punjabi > Punjabi Sabzis > Achari Baingan Achari Baingan by Tarla Dalal This is one of the most delicious methods of cooking brinjal or Baingan. The achaaris masala is very popular in Punjabi cooking and contrary to popular belief does not use any actual achaar or pickle. It is a flavourful blend of carefully chosen spices and curds. The achaaris masala is truly representative of the variety of spices used in Punjabi cooking such as onion seeds (kalonji), mustard seeds, garam masala and dry mango powder. Here I have added the very versatile brinjal to this tongue ticking masala. However feel free to add any vegetable of you choice or even paneer to the achaaris gravy. 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Close 09 Jun 2022 This recipe has been viewed 518081 times 4/5 stars 100% LIKED IT 11 REVIEWS ALL GOOD अचारी बैंगन की रेसिपी - हिन्दी में पढ़ें (Achari Baingan in Hindi) Achari Baingan recipe - How to make Achari Baingan Tags Punjabi SabzisTraditional Indian SabzisDeep FryIndian PartyPan Preparation Time: 15 mins Cooking Time: 15 mins Total Time: 30 mins 4Makes 4 servings Show me for servings Ingredients To Be Mixed Into A Marinade1 tbsp ginger-garlic (adrak-lehsun) paste1 tsp chilli powder1/2 tsp turmeric powder (haldi) salt to taste1 tsp oilOther Ingredients2 cups brinjals (baingan / eggplant) , cut into 1" cubes oil for deep frying1 tsp fennel seeds (saunf)1 tsp mustard seeds ( rai / sarson)1 tsp fenugreek (methi) seeds1 tsp nigella seeds (kalonji)1/2 tsp cumin seeds (jeera)1/2 tsp asafoetida (hing)2 tbsp oil1/2 cup sliced onions1 tsp ginger-garlic (adrak-lehsun) paste1 tsp chopped green chillies1/2 tsp turmeric powder (haldi)1/2 tsp chilli powder1/2 tsp punjabi garam masala1/2 tsp dried mango powder (amchur) salt to taste3/4 cup whisked curds (dahi)1/2 cup fresh creamFor The Garnish2 tbsp finely chopped coriander (dhania) Method MethodCombine the brinjals with the prepared marinade in a deep bowl and toss gently. Keep aside for 5 minutes.Heat the oil in a kadhai and deep-fry the marinade brinjals in it till they are golden brown in colour from all the sides.Drain on an absorbent paper and keep aside.Combine the fennel seeds, mustard seeds, fenugreek seeds, onion seeds, cumin seeds and asafoetida in a small bowl and keep aside.Heat the oil in a deep pan and add the above mixture.When the seeds crackle, add the onions, ginger-garlic paste and green chillies and sauté on a medium flame for 2 minutes.Add the turmeric powder, chilli powder, punjabi garam masala, dry mango powder and salt and sauté on a medium flame for 2 minutes.Add the curds, fried brinjals and fresh cream, mix gently and cook on a slow flame for 2 to 3 minutes, while stirring continuously.Serve hot garnished with coriander. Nutrient values (Abbrv) per servingEnergy215 calProtein3.1 gCarbohydrates6 gFiber4 gFat19.2 gCholesterol6 mgSodium18 mgClick here to view calories for Achari Baingan