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Achari Baingan


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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 (kalongi), 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.

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Serves 4.
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  1. Combine the brinjals with the prepared marinade and toss gently. Keep aside for 15 minutes.
  2. Heat the oil in a kadhai and deep-fry the brinjals in it till they are golden brown. Keep aside.
  3. Combine the fennel seeds, mustard seeds, fenugreek seeds, onion seeds, cumin seeds and asafoetida in a small bowl and keep aside.
  4. Heat the oil in a pan and add the above mixture.
  5. When the seeds crackle, add the onions, ginger-garlic paste and green chillies and sauté till the onions turn translucent.
  6. Add the turmeric powder, chilli powder, Punjabi garam masala, dry mango powder and salt and sauté for 2 minutes.
  7. Add the curds, fried brinjals and fresh cream and mix gently.
  8. Cook for 3-4 minutes.
  9. Garnish with coriander and serve hot with rice or rotis.
RECIPE SOURCE : Punjabi KhanaBuy this cookbook
4 reviews received for Achari Baingan

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 Reviewed By
Foodie #542714September 08, 2011

very tasty!!!!
4 of 4 members found this review helpful

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Reviewed September 08, 2011by Foodie #542714

very tasty!!!!

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4 of 4 members found this review helpful
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Reviewed December 22, 2011by Neetu Lohani

This recipe is really delicious n finger licking.. My husband really enjoyed such mouth watering dish made of egg plant after long long time.. :)

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Reviewed October 14, 2012by orangeanush

Absolutely superb! I made a low-fat, vegan version by roasting the marinated brinjal cubes on all sides on a lightly oiled tava, adding non-dairy milk instead of cream and using soya curds. I also used a little less chilli powder for the marinade as I didn't want it to be too hot. Otherwise I closely followed the recipe and made my own punjabi garam masala based on another recipe on this site. It was a tasty lunch served with bajra rotis.

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Reviewed January 22, 2014by Shraddha A

Awesome recipe. Great way to cook brinjals. It turned out yummy spicy and tongue tingling.

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