Achari Baingan


  • Brinjals 4-6
  • Oil – 3 tbsp
  • Cumin seeds – 1 tsp
  • Mustard seeds – 1 tsp
  • Methi  (Feugreek) seeds – 1 tsp
  • Turmeric powder – 1/4 tsp
  • Red chilli powder – 1 tsp (according to taste)
  • Saunf (Fennel) powder – 1 tsp
  • Salt to taste
  • Garam masala – 1 tsp
  • Amchur (Dry Mango) powder 1 tsp
  1. Steps:
  2. Heat oil in a wok.
  3. As the oil begins to heat up add cumin seeds, mustard seeds, methi seeds, turmeric powder, red chilli powder, saunf powder.
  4. Saute all the ingredients together for 30 seconds.
  5. Keep it on slow to medium eat. Add in the cubed brinjal. Toss it well so that the spices cover the brinjal pieces.
  6. Add about 2 tbsp water.
  7. Close the wok and cook on low flame for about 3 minutes. Checking in between to see if brinjals are done.
  8. Once brinjals are cooked add in garam masala and amchur powder. Toss for about a minute.
  9. Garnish with coriander leaves.

Goes well with:

And there it is – ready to serve. Goes well with chappatti, rice and breads.

Notes from my desk:

  • It is the dry mango powder that makes all the difference and brings a strong sour tinge to the taste.
  • This dish is meant to be spicy. The word Achari means pickled. Pickles in India are a beautiful blend of sour and spice tastes.

Bon appetit!!


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