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.
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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.
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.
- Remove the lid, and add garam masala to it. Mix well and switch off the heat.
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.
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.
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 / Eggplant pickle curry
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.
Notes
- I have used long eggplants here in the recipe, however you can use round ones too.
- 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.
- 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.