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.
Achari Baingan recipe - How to make Achari Baingan
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
To Be Mixed Into A Marinade
1 tbsp ginger-garlic (adrak-lehsun) paste
1 tsp chilli powder
1/2 tsp turmeric powder (haldi)
salt to taste
1 tsp oil
Other Ingredients
2 cups brinjals (baingan / eggplant) , cut into 1" cubes
oil for deep frying
1 tsp fennel seeds (saunf)
1 tsp mustard seeds ( rai / sarson)
1 tsp fenugreek (methi) seeds
1 tsp nigella seeds (kalonji)
1/2 tsp cumin seeds (jeera)
1/2 tsp asafoetida (hing)
2 tbsp oil
1/2 cup sliced onions
1 tsp ginger-garlic (adrak-lehsun) paste
1 tsp chopped green chillies
1/2 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1/2 tsp punjabi garam masala
1/2 tsp dried mango powder (amchur)
salt to taste
3/4 cup whisked curds (dahi)
1/2 cup fresh cream
For The Garnish
2 tbsp finely chopped coriander (dhania)
- Method
- Combine 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.
| Energy | 215 cal |
| Protein | 3.1 g |
| Carbohydrates | 6 g |
| Fiber | 4 g |
| Fat | 19.2 g |
| Cholesterol | 6 mg |
| Vitamin A | 339.3 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.6 mg |
| Vitamin C | 9 mg |
| Folic Acid | 24.9 mcg |
| Calcium | 111.1 mg |
| Iron | 0.4 mg |
| Magnesium | 17.8 mg |
| Phosphorus | 82.1 mg |
| Sodium | 18 mg |
| Potassium | 193.6 mg |
| Zinc | 0.2 mg |
Very tasty its my special dish which everyone loves! A frnd who never eats brinjal tried it n loveddd it!! Cudnt beliv dat he loved brinjal in dis form. Thank u
my family loved the recipe
Superb recipe! The spices used impart a nice achari flavour to the otherwise bland eggplant!
I love this recipe. Venkatesh Seshan
CB - I might have enjoyed this more without the curd
Love this recipe.
Awesome recipe. Great way to cook brinjals. It turned out yummy spicy and tongue tingling.
Absolutely superb! I made a low-fat, vegan version by roasting the marinated brinjal cubes on all sides on a lightly oiled tava, adding non-dairy milk instead of cream and using soya curds. I also used a little less chilli powder for the marinade as I didn't want it to be too hot. Otherwise I closely followed the recipe and made my own punjabi garam masala based on another recipe on this site. It was a tasty lunch served with bajra rotis.
This recipe is really delicious n finger licking.. My husband really enjoyed such mouth watering dish made of egg plant after long long time.. :)