Achari baingan is easy Indian food recipe for home cooking. Achari baingan (pickled eggplant) are also part of my Indian veg lunch recipes. I love them as they are spicy, tangy and super delicious. Enjoy them with roti, paratha or rice.
Here is the quick ingredient list of Achaari baingan:
• For Roasting and Grinding Masala:
•
• Cumin seeds/ jeera: 1tsp,
• Nigella/ kalongi seeds: ½ tsp,
• Fennel seeds/ sauf: ½ tsp and Mustard seeds/ rai: ½ tsp
•
• For Achari Gravy:
•
• Small baby Eggplants/ Baingan washed: 8-10,
• Large Tomato washed: 2,
• Dry red chilly: 2-3,
• Fennel seeds: ½ tsp,
• Nigella/ kalongi seeds: ½ tsp,
• Mustard seeds: ½ tsp,
• Ginger garlic paste: 1tbsp,
• Turmeric powder/ haldi: ½ tsp,
• Red chilly powder/ lal mirch: 1tsp,
• Coriander/ dhania powder: 2 tsp,
• Oil: 5 tbsp,
• Salt and Water
•
• Cumin seeds/ jeera: 1tsp,
• Nigella/ kalongi seeds: ½ tsp,
• Fennel seeds/ sauf: ½ tsp and Mustard seeds/ rai: ½ tsp
•
• For Achari Gravy:
•
• Small baby Eggplants/ Baingan washed: 8-10,
• Large Tomato washed: 2,
• Dry red chilly: 2-3,
• Fennel seeds: ½ tsp,
• Nigella/ kalongi seeds: ½ tsp,
• Mustard seeds: ½ tsp,
• Ginger garlic paste: 1tbsp,
• Turmeric powder/ haldi: ½ tsp,
• Red chilly powder/ lal mirch: 1tsp,
• Coriander/ dhania powder: 2 tsp,
• Oil: 5 tbsp,
• Salt and Water
Instructions
>>>>>>> Blanching Tomatoes:
Boil water in a pan. Take tomatoes and slit the skin from two sides.
Put them in boiling water and cook for 2-3 minutes.
After 3 minutes switch of the heat and add few ice cubes to the boiling water.
Let the tomatoes cool down for some time.
Take them out of the water when they are easy to handle.
Peel tomatoes and chop them in fine pieces and keep them aside.
>>>>>>> Roasting dry masala for achari baingan:
Heat pan at medium low heat.
Add cumin seeds, fennel seeds, nigella seeds and mustard seeds.
Roast them for few minutes till you get nice roasted aroma.
Transfer them in a bowl and let them cool town.
Make coarse power and keep it aside.
>>>>>>> Preparing baingan or eggplant for achari baingan:
In a pan heat 1-2 tsp of oil.
Cross slit brinjal or baingan so that their stems remain intact.
Put them in the pan and pour little oil on top of them.
Cover and cook till they are half done.
Stir couple of times in between.
Once they are half done switch off the heat and keep them aside.
>>>>>>> Preparing Achari gravy:
Heat wok/ karahi on medium flame. Add dry red chilly and sauté till chillies are nicely roasted.
Add mustard seeds, fennel seeds, and kalongi.
Now add ginger garlic paste, sauté it and cook for a minute.
Now add the grounded powder and mix it nicely.
Add turmeric powder and mix it again.
Add chopped blanched and salt. Mix everything, cover it and cook till tomatoes are soft and starts loosing oil.
It might take 7-8 minutes. Saute them couple of times in between.
When tomato mixture starts loosing oil add red chiily powder and coriander powder, mix well.
Now add eggplants/ brinjal mix everything, cover and cook eggplants in achari masala for 5 minutes.
Stir them couple of times so that masala do not get stick to the bottom.
After almost 5 minutes stir them once again add ½ cup of water, mix everything, cover and let them cook for 8-10 minutes.
Stir after every 2-3 minutes. After 10 minutes switch of the heat.
Achari baingan is ready to serve.
Notes
1. While roasting masala for achari baingan make sure your stove is at low flame otherwise masala may get burnt.
2. First cook eggplants/ baingan only till they are half done as they will be cooked again with the gravy later.
3. Tomatoes I used in making achari baingan were pretty sour so I did not added extra dry mango powder/ amchur powder. If tomatoes you are using are not sour enough you can add one tomato or add some dry mango powder at the end.
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