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
3
Likes
Ingredients
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
Preparation
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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