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Achari Baingan
Tarla Dalal
18 December, 2024
Table of Content
This is one of the most delicious methods of cooking brinjal or Baingan. The achaaris masala is very popular in Punjabi cooking and contrary to popular belief does not use any actual achaar or pickle. It is a flavourful blend of carefully chosen spices and curds. The achaaris masala is truly representative of the variety of spices used in Punjabi cooking such as onion seeds (kalonji), mustard seeds, garam masala and dry mango powder. Here I have added the very versatile brinjal to this tongue ticking masala. However feel free to add any vegetable of you choice or even paneer to the achaaris gravy.
Tags
Preparation Time
15 Mins
Cooking Time
15 Mins
Total Time
30 Mins
Makes
4 servings
Ingredients
To Be Mixed Into A Marinade
Other Ingredients
For The Garnish
Method
- Combine the brinjals with the prepared marinade in a deep bowl and toss gently. Keep aside for 5 minutes.
- Heat the oil in a kadhai and deep-fry the marinade brinjals in it till they are golden brown in colour from all the sides.
- Drain on an absorbent paper and keep aside.
- Combine the fennel seeds, mustard seeds, fenugreek seeds, onion seeds, cumin seeds and asafoetida in a small bowl and keep aside.
- Heat the oil in a deep pan and add the above mixture.
- When the seeds crackle, add the onions, ginger-garlic paste and green chillies and sauté on a medium flame for 2 minutes.
- Add the turmeric powder, chilli powder, punjabi garam masala, dry mango powder and salt and sauté on a medium flame for 2 minutes.
- Add the curds, fried brinjals and fresh cream, mix gently and cook on a slow flame for 2 to 3 minutes, while stirring continuously.
- Serve hot garnished with coriander.
Achari Baingan recipe with step by step photos
Nutrient values (Abbrv)per plate
Click here to view Calories for Achari Baingan
The Nutrient info is complete
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