Achari Baingan (Pickle-Style Eggplant Curry) Recipe

Rajan loves cooking dishes from his native Indian cuisine. He likes to share his favourite recipes with his online readers.

Pickle-style vegetable curries are tangy and flavourful. This particular eggplant curry will certainly tickle your tastebuds with a variety of flavours. Serve it with roti, paratha, or any Indian flatbread.

Do try it and share your experience.

Cook Time

Ingredients

Whole spices:

• 1 tsp saunf (fennel seeds)
• 1 tsp jeera (cumin seeds)
• 1 tsp sabut dhania (coriander seeds)
• 1/4 tsp kalonji (nigella seeds)
• 1/4 tsp methi dana (fenugreek seeds)
• 1/2 tsp rai (mustard seeds)

Ground spices:

• 1/2 tsp red chilli powder
• 1/2 tsp garam masala
• 1/2 tsp amchur (mango powder)
• 1/4 tsp turmeric powder
• 1 tsp salt

Other ingredients:

• 2 small baingan (eggplants)
• 2-3 tbsp oil
• 2 tomatoes, pureed
• 2 tbsp hara dhania (cilantro), chopped

Instructions

1. Dry roast the whole spices in a pan on low heat until they turn aromatic and change a little in colour. Transfer to a plate and let them cool completely. Then grind them coarsely.
2. Remove the green stalks from the baingan. Make two cuts in each baingan at right angles to each other on the opposite ends, about three-quarters deep.
3. In a mixing bowl, add in the coarsely ground spices, salt, red chilli powder, turmeric powder, garam masala and amchur. Mix well.
4. Stuff the masala in the cuts made in the baingan.
5. In a pan, heat 2-3 tbsp oil over low heat. Place the baingan in the pan and cover with a lid. Cook for 2 minutes. All cooking should be done on low heat.
6. Lift the lid and turn over each baingan. Put the lid back on and check back after 1-2 minutes. Repeat this process of turning the baingan so that they cook evenly on all sides until they are about 80% cooked.
7. Add the tomato puree and mix well. Cover with a lid and cook for 4-5 minutes. Check and stir at regular intervals.
8. Add the hara dhania, remove from heat and mix well. Serve hot.

Achari Baingan (Pickle-Style Eggplant Curry) Recipe

© 2021 Rajan Singh Jolly