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Achari Baingan

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.
Prep Time8 mins
Cook Time25 mins
Course: dinner, lunch, Main Course, Side Dish
Cuisine: Indian
Keyword: achari baingan, achari chana pulao, achari paneer chana pulao, how to make panch phoron at home, pickle, pickled eggplant
Servings: 4 people
Author: Arpita@Gastronomic Bong

Equipment

  • large thick bottomed pan/ large Kadhai

Ingredients

  • 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

Instructions

  • 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.