Achari Baingan is spicy, tangy and full of flavour eggplant curry with pickling spices like methi seeds, cumin seeds, fennel seeds, mustard seeds and nigella seeds. Achari baingan is quick and simple to prepare which makes it perfect to for a delicious weeknight meal when served with roti or rice.
Hope you are all well and staying positive and strong in this tough time.
Today I am sharing one of my favourite chatpata baingan (eggplant) recipe.
What is Achari Baingan?
Achari stands for spicy, tangy pickle and baingan stands for eggplant/begun. So here the eggplant is fried or cooked in fantastic pickling spices and onion – tomato masala. This dish is full of rustic flavours, a complete balance of tanginess from the tamarind or aamchur (dried mango powder) and spiciness from the masala. Cooking the eggplant in mustard oil also adds up to the authentic achari flavour. Just like a pickle. It pairs perfectly with roti or rice.
What are the ingredients used for Achari Baingan?
Achari baingan (achari begun) is very quick and easy to prepare with basic ingredients. Let’s see the list of ingredients used.
- Green chillies
- Ginger-Garlic paste
- Indian 5 spice (mixture of methi, cumin, fennel, mustard and nigella seeds)
- Tamarind water/ aamchur
- Dried red chilli
- Turmeric powder
- Chilli powder
- Tamarind/ Aamchur
- Salt as per taste
- Mustard oil/vegetable oil
- Coriander leaves for garnishing
As I said it is fairly easy and quick to make. 20-25 minutes is all you need to prepare this tantalising pickling eggplant curry. Let’s hop on to check the detailed recipe below.
Here are few recipes that you can try.
Achari Baingan recipe
Achari Baingan is spicy, tangy and full of flavour eggplant curry with pickling spices like methi seeds, cumin seeds, fennel seeds, mustard seeds and nigella seeds. Achari baingan is quick and simple to prepare and makes a perfect weeknight meal when served with roti or rice.
- 2 medium Egg plant/Begun/Aubergine (Washed and cut into long slices)
- 1 large Onion (arnd 1 cup) (chopped)
- 1 large Tomato (chopped)
- 2 Green chillies
- 2 tsp Ginger-garlic paste
- 1/2 tsp Turmeric powder
- 1 tsp Kashmiri Chilli powder
- 1 1/4 tsp Indian five spice or make a mixture of 1/4 tsp fenugreek seeds, 1/4 tsp cumin seeds, 1/4 tsp mustard seeds, 1/4 tsp kalonji seeds(nigella seeds), 1/4 tsp fennel seeds
- 2 Dried red Chilli
- 1 small ball of tamarind (soaked in 2 tbsp warm water (If you don't have tamarind, you can substitute it with 1/4-1/2 tsp of aamchur powder))
- 1/2 tsp sugar/jaggery/sweetener
- Salt (as per taste)
- 4 tbsp Mustard oil/veg oil/sunflower oil
- Coriander leaves for garnishing
Marinate the eggplant with little salt and turmeric and toss it well.
Heat 2 tablespoon of oil in a large pan on medium heat, when hot add the eggplant and saute until it is soft and turns golden. Take it out with a slotted spoon.
In the same pan add the rest of the oil and heat it on medium heat. Temper it withdried red chillies and the Indian 5 spices.
When the seeds crackles add the chopped onion and sauté until soft and translucent.
Add the ginger-garlic paste and sauté for 1 to 2 minutes until the raw smell disappears.
Now add the chopped tomato, green chillies along with salt, turmeric powder and chilli powder and mix it well.
Now cover and cook for 4-5 minutes stirring intermittently until the tomato is soft and mushy and you see the oil seeping through the masala.
Next add the tamarind water (or aamchur) and sugar/sweetener/jaggery mix it well with the masala.
Finally add the fried eggplant and toss it well with the pickling masala. Check the seasoning and add salt or sugar if needed. cover and cook for 3-4 minutes on medium low heat.
Finally garnish with some coriander leaves and mix it well. Take it off the heat
Serve it hot with roti or rice.
I hope you enjoy this Achari Baingan as much as we d
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