Achari Baingan - Aubergine Recipe

Achari Baingan Recipe

Achari baingan or achari baingan aloo as one may call it, is an aubergine aka eggplant recipe. This recipe is a classic example of how to make aubergine tasty. Baby eggplant is cooked alongside potatoes in pickled spices, yielding this delicious achari baingan masala curry.

What is achari baingan

As the name suggests, it is eggplant made using “achari” aka pickled spices. Beauty of this recipe is that it is not same boring eggplant recipe. This recipe is a great testament of a vegan and gluten-free recipe.

Achari Baingan - How to make achari baingan
Achari Baingan Masala Recipe

In my family, I am not a huge fan of eggplant, however my partner can eat eggplants in repeat mode. This achari baingan is one of his favourite and I learnt this recipe from my mum. I have made a few adjustments in the recipe to give it my own touch.


Most people are aware of normal “aloo-baingan”, one of the most common curry in Indian household, probably in the same league of aloo gobi. Numerous people would have experienced “baingan bharta” too. If you happen to be from east of India, you will likely be a fan of “baingan bhaja”, which is sliced aubergine deep fried. However, not many people make achari baingan. Perhaps the reason for less consumption of achari baingan could be that its probably seen as a “special occasion” dish.

Method to make achari baingan

Process of making achari baingan can be divided into two main parts.

Getting the achari masala / spices ready

  • Heat a heavy bottom pan over medium heat. Add fenugreek seeds, fennel seeds, mustard seeds, cumin seeds and nigella seeds to it and dry roast them for 3-4 minutes until you get nice aroma from that.
  • Switch off the heat and let them cool down. Transfer them to a grinding jar and grind them coarse.

Cooking and assembling eggplant

  • Wash and slice the eggplants and keep them soaked in water to avoid discolouration.
  • To the same pan, heat oil over medium heat. Once warm, add asafoetida and dried red chillies to it and sauté for a minute. Add chopped onion to it and sauté till they are pinkish brown.
  • Now add grated ginger and sauté again for a minute. Add coarsely grind spices and sauté again. Now add turmeric powder, coriander powder, salt, red chilli powder to it and sauté again.
  • Add finely chopped tomatoes now and sauté till the mixture start leaving oil.
  • Add sliced eggplants now and mix well, and subsequently add 2-3 tablespoon of water and cover the pan with a lid and reduce the heat to low-medium. Let it cook for 7-8 minutes. Remove the lid and sauté once to mix. Cover the pan with the lid again and let it cook for 4-5 minutes further.
Making of Achari Baingan
Making of Achari Baingan
  • Remove the lid, and add garam masala to it. Mix well and switch off the heat.
Baingan in Achari style Recipe
Baingan Achari Masala

Pro Tips

  • This recipe consists of two parts, to save time, you can make the dry masala ready in advance.
  • Dry roasting of spices is of paramount importance. This dry roasting process makes seeds crackle and oozes “magical” oil, which gives its unique “achari” taste.
  • I have used long eggplants here in the recipe, however you can use round ones too. Elongated and small eggplants, looks more elegant in my view. If using normal round shaped eggplant, cut it in small pieces, else you risk of half cooked eggplants.
  • This recipe tastes best when cooked in mustard oil, however you can use any oil to cook.
  • You can add sliced potatoes too in this recipe and cook them with eggplants for achari aloo baingan (Just like how I have show in pictures)
  • Don’t increase the quantity of water while cooking otherwise the eggplant will become mushy. We are using little water here just to avoid the masala sticking to the bottom of pan and burning.
  • Whilst using store bought pickled masala is an alternative for freshly prepared masala at home, I prefer home made masala.
  • Use a wide mouth pan for cooking, using wide mouth pan will help move ladle properly.
Delicious Eggplant Recipe - Aachar waale Baingan
Delicious Eggplant Recipe – Aachar waale Baingan

This achari baingain is

  • Hell of a delicious eggplant recipe
  • Is fully vegan! Omit adding asafoetida and this will be your gluten-free vegan recipe using eggplant.
  • How so ever may sound “posh” recipe, it’s really easy and quick to make. 30 mins and it can be on table.
  • Beauty of achari baingan is that it can be main dish or can subtly pave way for something and happily take the seat of a “side-dish”.
  • This recipe does not require any complicated utensils or unfamiliar spices, all spices should be available in most kitchens.

Serving suggestion for achari baingan


Serve this achari baingan along side puri, chapatti, or even with naan. If you have taste like my partner, you may even try it with steamed rice accompanied by a gravy based thing, such as some dal.

Homemade achari baingan aloo
Homemade achari baingan aloo

Other Achari recipes

Achari Gosht

Achari Chicken

Paneer Achari

Other Eggplant recipes

If you love eggplants, try out some of these eggplant recipes

Eggplant Chickpea Curry

Baingan Bharta

Bharwa Baingan

Recipe Card

What you waiting for? Get on your apron mode on and get cooking this achari baingan!

Achari Baingan Recipe - Pickled Eggplant

Achari Baingan / Eggplant pickle curry

Delicious eggplant or aubergine curry in pickled spices, a dry curry to go well as side dish or main with any bread.

5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Lunch & Dinner, Main Course
Cuisine Indian, Pakistani
Servings 4
Calories 222 kcal

Equipment

  • Kadai Wide Mouth Pan

Ingredients
  

  • 8-10 Baby Eggplant/Aubergine
  • 1 tbsp Grated ginger
  • 1 onion medium size, finely chopped
  • 2 Tomatoes medium size, finely chopped
  • 1 tsp Mustard seeds
  • 1 tsp Fennel Seeds
  • 1/2 tsp Fenugreek seeds
  • 1/2 tsp Nigella Seeds / Kalonji
  • 1 tsp Cumin seeds
  • 2-3 Dried Red Chillies
  • 1/2 tsp Asafoetida
  • 1 tbsp Coriander Powder
  • 1/2 tsp Turmeric Powder
  • 1/2 tsp Kashmiri Red Chilli Powder
  • 1 tsp salt
  • 1/2 tsp Garam Masala Powder
  • 3 tbsp Edible Mustard Oil
  • 2 tbsp Chopped Coriander Leaves

Instructions
 

  • Heat a heavy bottom pan over medium heat. Add fenugreek seeds, fennel seeds, mustard seeds, cumin seeds and nigella seeds to it and dry roast them for 3-4 minutes until you get nice aroma from that.
  • Switch off the heat and let them cool down. Transfer them to a grinding jar and grind them coarse.
  • Wash and slice the eggplants and keep them soaked in water to avoid discolouration.
  • To the same pan, heat oil over medium heat. Once warm, add asafoetida and dried red chillies to it and saute for a minute. Add chopped onion to it and saute till they are pinkish brown.
  • Add grated ginger and saute again for a minute. Add coarsely grind spices and saute again. Now add turmeric powder, coriander powder, salt, red chilli powder to it and saute again.
  • Add finely chopped tomatoes now and saute till the mixture start leaving oil.
  • Add sliced eggplants now and mix well. Add 2-3 tablespoon of water and cover the pan with a lid and reduce the heat to low-medium. Let it cook for 7-8 minutes. Remove the lid and saute once to mix. Cover the pan with the lid again and let it cook for 4-5 minutes further.
  • Remove the lid, and add garam masala to it. Mix well and switch off the heat.
    Transfer them to a serving bowl and garnish with chopped coriander leaves.
  • Enjoy them as a side dish with Dal rice or on their own with a bread of your choice.
    How to make Achari aubergine

Notes

  1. I have used long eggplants here in the recipe, however you can use round ones too.
  2. This recipe tastes best when cooked in mustard oil, however you can use any oil to cook.
  3. You can add sliced potatoes too in this recipe and cook them with eggplants for achari aloo baingan.
  4. Don’t increase the quantity of water while cooking otherwise the eggplant will become mushy. We are using little water here just to avoid the masala sticking to the bottom of pan and burning.

Nutrition

Nutrition Facts
Achari Baingan / Eggplant pickle curry
Amount Per Serving
Calories 222 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 1mg0%
Sodium 607mg26%
Potassium 1305mg37%
Carbohydrates 34g11%
Fiber 16g67%
Sugar 19g21%
Protein 6g12%
Vitamin A 633IU13%
Vitamin C 24mg29%
Calcium 79mg8%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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