Achari Baigan

Achari Baingan Recipe or Pickled aubergine recipe – An easy Punjabi sabji made with baingan (aubergine) flavored with spices typically used in indian pickles.
The name Achari Baingan literally means Pickled Eggplant or aubergine. “Achar” means pickle in Hindi. But inspite of its name, in the recipe of achari baingan we have not used pickle of any kind. Instead we use all the spices such as coriander seeds, cumin seeds, mustard seeds, fenugreek seeds, fennel seeds etc. The flavour of this achari baingan sabji is spicy, tangy and has beautiful aroma of pickle spices.

Ingredients:-

1/2 kg brinjals (cut into verticals)
Salt to taste
1 teaspoon kashmiri red chilli powder
1/2 teaspoon garam masala powder
1/4 teaspoon turmeric powder
1 tablespoon mango powder or lemon juice
1/3 cup water
5 tablespoons cooking oil

For Achari Masala Powder:-

4 tablespoons coriander seeds
2 tablespoons cumin seeds
2 teaspoon fennel seeds
1 teaspoons mustard seeds
1/4 teaspoon fenugreek seeds

Method:-

Heat tawa n roast coriander seeds, cumin seeds, fennel seeds, mustard seeds and fenugreek seeds for 3 4 minutes on low flame. When you get nice aroma switchoff   the flame n transfer it to a plate. Cool down it on room temperature and grind it into a fine powder.

Take out it in mixing bowl. Add red chili powder, turmeric powder and garam masala powder in achari masala powder. Add  water n make fine smooth paste.

Heat oil in kadhai, add achari masala paste in it n saute for 5 to 7 minutes on low flame.

Add brinjals and mix it. Cover the lid and cook for 10minutes on low flame.

Add salt n mango powder n mix gently. Cover the lid n again cook for 5 to 7 minutes on low flame and switchoff the flame.

Now achari baigan are done.

Serve this hot with chapati and rice.