Achari Baingan


Achari baingan or pickled eggplant is a popular dish inspired by Hyderabadi Bagharay Baingan. It has a unique, spicy and tangy flavor and can be served as a main or side dish with Daal chawal.

  • Easy
  • 3 person(s)
  • 15 Min


    • Egg plants2 - 3
    • Oilas required
    • Onion, chopped1/2
    • Tomatoes, chopped2
    • Black mustard seeds1 teaspoon
    • Kalonji seeds1 teaspoon
    • Fenugreek seeds1 teaspoon
    • Fennel seeds1 teaspoon
    • Cumin seeds1 teaspoon
    • Aam choor powder1 teaspoon
    • Red chili powder1 teaspoon
    • Ground turmeric½ teaspoon
    • Saltto taste
    • Ground coriander1 teaspoon
    • Garlic paste½ teaspoon
    • Yoghurt1 cup
    • Fresh corianderchopped
    • Green chilieschopped
    • Red chilieschopped


  • Cut the egg plants into round slices.
  • Heat the oil in a wok and deep fry egg plant slices until it is golden brown.
  • Set it aside on a tissue paper and save for later use.
  • Heat oil in the same wok and sauté chopped onions until it turns brown.
  • Add the chopped tomatoes, sauté and cover the lid, cook for 3 - 5 minutes until the tomatoes are softened.
  • Mash the tomatoes with the back of the spoon.
  • Now add the black mustard seeds, kalonji seeds, fenugreek seeds, fennel seeds and stir well.
  • Add the cumin seeds, aam choor powder, red chili powder, ground turmeric, salt, ground coriander, garlic paste and stir.
  • Add the yogurt and stir-well.
  • Now add the fried egg plant and stir gently.
  • Garnish with the chopped fresh coriander, green chilies, chopped red chilies.
  • Enjoy! Please give us your feedback in the comments below.
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