achari baingan recipe | Punjabi style achari baingan masala | achari baingan sabzi |
by Tarla Dalal
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achari baingan recipe | Punjabi style achari baingan masala | achari baingan sabzi | with 40 amazing images.
achari baingan masala is a flavorful and tangy Indian sabzi recipe that features eggplant cooked in a spicy and tangy achari masala. Learn how to make achari baingan recipe | Punjabi style achari baingan masala | achari baingan sabzi |
This is one of the most delicious methods of cooking brinjal or Baingan. The achaari masala is very popular in Punjabi cuisine 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 achaari masala is made using onion seeds (kalonji), mustard seeds, methi dana, sarso, garam masala and dry mango powder. Here I have added the very versatile brinjal to this tongue ticking masala.
The eggplant is often pan-fried or roasted until tender and kissed with a smoky char. They are then gently simmered in a rich gravy, crafted with onions, tomatoes, ginger, garlic, and a special blend of achari spices. The vibrant flavors of the marinade infuse the eggplant with a unique depth, creating a symphony of taste.
achari baingan masala is a versatile culinary delight. Enjoy it as a hearty main course with rice or roti, or savor it as a flavorful side dish alongside dal and vegetables. Its simplicity makes it an ideal weeknight meal, while it's tangy and spicy flavors provide a refreshing and satisfying dining experience.
pro tips to make achari baingan: 1. Do not use big bharta baingan to make this recipe. Use medium sized brinjal. 2. Dry roasting the spices before grinding them releases their essential oils, enhancing the aroma and flavor of the masala. 3.If you want the sabzi to be dry then skip adding water. 4. Use fresh ginger, garlic, and green chilies for a vibrant flavor profile.
Enjoy achari baingan recipe | Punjabi style achari baingan masala | achari baingan sabzi | with detailed step by step photos.
For achari baingan- To make achari baingan recipe, in a broad non-stick pan, dry roast the achari spice mix on a medium flame for 2 to 3 minutes.
- Transfer it into a mixer jar and grind it to a fine powder. Keep aside.
- Heat mustard oil till smoking point in a deep non-stick pan, add the brinjal slices, and shallow fry them on a medium flame for 3 to 4 minutes.
- Remove them in a plate and keep aside.
- In the same oil, add kalonji, garlic, ginger, green chillies, asafoetida and onions.
- Sauté on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Add tomatoes and cook on a medium flame for 2 to 3 minutes.
- Add the masala paste mixture, achari spice mix and mix well until the oil is released.
- Add ½ cup hot water, fried brinjal slices, salt to taste and cook on a medium flame for 10 to 12 minutes, while stirring occasionally.
- Serve achari baingan hot garnished with coriander.
Achari Baingan recipe with step by step photos
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achari baingan recipe | Punjabi style achari baingan masala | achari baingan sabzi | then do try other Punjabi sabzi recipe also:
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See the below image of list of ingredients for making achari baingan masala recipe.
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In a small non-stick pan, add 1 tsp cumin seeds.
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Add 1 tsp mustard seeds ( rai / sarson). Mustard seeds have a strong, pungent flavor that adds a unique spicy kick to the dish.
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Add 1 tsp coriander (dhania) seeds. Coriander seeds have a warm, slightly citrusy aroma that adds depth and complexity to the dish.
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Add 1 tsp fennel seeds (saunf). Fennel seeds have a distinct sweet and slightly licorice-like flavor that adds complexity to the dish.
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Add ½ tsp fenugreek (methi) seeds. Fenugreek seeds have a distinctive, slightly bitter, and nutty flavor that adds depth and complexity to the dish.
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Dry roast on a medium flame for 1 to 2 minutes.
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Transfer it into a mixer jar.
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Grind it to a fine powder. Keep aside.
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In a small bowl, add ¼ cup curd (dahi). Curd adds a tangy and slightly sour flavor that balances the spiciness of the pickle masala.
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Add ½ tsp turmeric powder. Turmeric is a natural coloring agent that imparts a beautiful golden hue to the dish, making it visually appealing.
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Add 1 tsp Kashmiri red chilli powder. Kashmiri chili powder is known for its deep red color and intense flavor, but it's relatively mild in heat.
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Add 2 tsp coriander (dhania) cumin seeds (jeera) powder.
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Add ½ tsp amchur powder. Amchur powder imparts a distinct tangy and sour flavor to the dish, balancing the spiciness and richness of the other ingredients.
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Add ½ tsp garam masala. Garam masala powder plays a crucial role in enhancing the flavor profile of Achari Baingan.
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Whisk well and keep aside.
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Heat 2 tbsp mustard (rai / sarson) oil till smoking point in a deep non-stick pan. Mustard oil has a strong, pungent aroma that is characteristic of many North Indian dishes, including Achari Baingan. This aroma adds a unique flavor profile to the dish.
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Add 3 cups brinjals (baingan / eggplant) slices. The soft, spongy texture of the brinjal absorbs the flavors of the spicy, tangy marinade, creating a delightful contrast.
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Shallow fry them on a medium flame for 3 to 4 minutes.
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Remove them in a plate and keep aside.
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In the same oil, add ½ tsp nigella seeds (kalonji). Kalonji oil has a distinct, slightly bitter and nutty flavor that adds complexity to the dish.
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Add 1 tbsp finely chopped garlic (lehsun). Garlic is a rich source of umami, a savory flavor that adds depth and complexity to the dish.
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Add 1 tsp finely chopped ginger (adrak). Ginger has a strong aromatic quality that adds depth to the overall aroma of the Achari Baingan.
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Add 1 tsp finely chopped green chillies. They add a fiery kick, elevating the dish's overall spiciness level.
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Add a pinch of asafoetida (hing).
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Add 1 cup finely chopped onions.
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Sauté on a medium flame for 2 to 3 minutes, while stirring occasionally.
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Add ½ cup finely chopped tomatoes. Tomatoes form the base of the sauce, providing a smooth and slightly thick consistency.
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Cook on a medium flame for 2 to 3 minutes.
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Add the masala paste mixture.
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Add the achari spice mix.
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Mix well until the oil is released.
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Add ½ cup hot water.
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Add the fried brinjal slices.
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Add salt to taste.
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Cook on a medium flame for 5 to 8 minutes, while stirring occasionally.
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Serve achari baingan recipe | Punjabi style achari baingan masala | achari baingan sabzi | hot garnished with chopped coriander (dhania).
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Do not use big bharta baingan to make this recipe. Use medium sized brinjal.
-
Dry roasting the spices before grinding them releases their essential oils, enhancing the aroma and flavor of the masala.
-
If you want the sabzi to be dry then skip adding water.
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Use fresh ginger, garlic, and green chilies for a vibrant flavor profile.
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Accompaniments
Nutrient values (Abbrv) per serving
| Energy | 118 cal |
| Protein | 2.2 g |
| Carbohydrates | 7.9 g |
| Fiber | 4.2 g |
| Fat | 8.6 g |
| Cholesterol | 2 mg |
| Sodium | 9 mg |
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