A delicious, tangy vegetarian side dish to various South Asian mains.
The word “achar” translates to pickle, and “baingan” refers to eggplant, so Achari Baingan quite literally means “pickle-flavoured eggplant”. This dish is believed to have originated in the northern regions of India, where pickling techniques have been a part of culinary tradition for centuries.
Achari Baingan draws inspiration from these pickling techniques, incorporating a special blend of spices known as “achari masala” to infuse the eggplant with a tangy, spicy flavour reminiscent of traditional Indian pickles.
Tender chunks of eggplant are cooked until they’re melt-in-your-mouth soft, and then simmered in a rich, aromatic gravy that’s packed with spices and bursting with flavour.
Serve it up with some fluffy basmati rice for a hearty meal, or scoop it up with some warm, freshly baked naan for a truly authentic experience.
3
servings15
minutes30
minutes45
minutesIngredients
1 eggplant
2 potatoes
1 onion
1 tsp ginger & garlic paste
3 tbsp tomato puree
½ tsp turmeric powder
½ tsp chilli powder
1 tsp coriander powder
¼ tsp whole cumin seeds
2-3 tbsp oil
1 tsp achaar masala
coriander leaves to garnish
Directions
- Chop the eggplant and potatoes into medium-sized (roughly 2″) cubes. If using small eggplants, just slice lengthwise into half.
- Finely chop the onions.
- Heat 1 tbsp oil in a pan and add the chopped eggplants. Cover and cook on medium until the eggplants soften. Spoon out into a plate and set aside.
- In the same pan add the potatoes. Cover and cook on medium heat until the potatoes are soft. Spoon out to a plate and set aside.
- In the same pan, add 1 tbsp oil, cumin seeds and garlic-ginger paste. Saute for 30 seconds.
- Add the chopped onions and saute till translucent (a couple of minutes).
- Add the tomato puree and cook for another 2-3 minutes.
- Add the achaar masala and stir to even out.
- Add the cooked eggplant and potatoes.
- Season with salt (be careful not to add too much as the achaar masala will be salted as well).
