Achari Baingan Recipe | Pickled Brinjals

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Achari Baingan Recipe | Pickled Brinjals.

Achari Baingan is a very simple and easy to make punjabi curry recipe which is also known as pickled brinjals curry or aubergine curry. Mainly it is prepared from brinjals or eggplants, jaggery and lots of spices. Spiced used in this curry gives a very good aroma and enhances the overall taste of this curry. This is really very simple and easy to make eggplant curry plus requires very less time to cook is well.

Achari Baingan Recipe, How to Make Achari Baingan, Pickled Brinjals Recipe, Achari Baingan Curry Recipe, Easy Baingan Recipes.
Achari Baingan Recipe Photo.

Baingan or eggplant is a very common vegetable used to make many different kinds of Indian curries and other dishes like Baingan Bharta, bharva Baingan, Baingan masala and much more. This achari Baingan subzi is a typical spices based curry and if you add spices in perfect ratio and cook them accurately then definitely you’ll get the awesome taste and texture in this recipe. If you are get bored with your regular curries then this one is best to change your taste.

All the required ingredients to make this quick achari Baingan curry are very simple and commonly available in grocery shops and markets. Here you will see this recipe of achari Baingan with very simple step by step instructions so you can make it at your home without any difficulties and hustles. Along with this you may also like some other curries like dahi tadka with stuff brinjals, Baingan Bharta, stuffed karela etc……

Ingredients for Achari Baingan:

200 gm Brinjals.
2-3 tbsp Jaggery.
1 tsp Cumin Seeds.
1 tsp Fennel Seeds.
10-12 Garlic Cloves.
2 Pieces of 1 Inch Ginger.
½ tsp Turmeric Powder.
½ tsp Kashmiri Red Chilli Powder.
½ tsp Spicy Red Chilli Poweder.
½ tsp Asafoetida.
½ tsp Coriander Powder.
½ tsp Garam Masala.
Salt according to taste.
Lemon Juice of Half Lemon.
3-4 tbsp Oil.
Oil for Frying Brinjals.

How to Make Achari Baingan:

Step 1.

First of all cut the brinjals in long thin strips then wash and wipe withn clean cloth, heat oil in a kadai and fry brinjals in hot oil till become soft then take out in a plate.

Step 2.

Now take a mixture jar and put garlic cloves, ginger, spicy red chilli powder, kashmiri red chilli powder, salt, cumin seeds, fennel seeds, asafoetida, coriander powder, turmeric powder, garam masala in it, now add in 2-3 tbsp water and grind to make a nice paste from all the spices.

Step 3.

Now heat oil in pan and add spices paste in it, now lower the heat and cook the paste till its water gets evaporated and it leaves oil, when all the water evaporates add in water as per required and fried brinjals in it.

Step 4.

Now add in jaggery then cover and cook gravy for 6-7 minutes at medium low heat, after 6-7 minutes open the lead and add in lemon juice, again cover and cook gravy for 2 minutes.

Step 5.

After 2 minutes turn the heat off and take out the gravy in a serving plate and serve hot with roti, chapatti or any other bread of your choice.

Achari Baingan Recipe | Pickled Brinjals

Quick and Easy Achari Baingan Recipe.
Course Curries
Cuisine Indian
Author Rakesh Prajapati

Ingredients

  • 200 gm Brinjals.
  • 2-3 tbsp Jaggery.
  • 1 tsp Cumin Seeds.
  • 1 tsp Fennel Seeds.
  • 10-12 Garlic Cloves.
  • 2 Pieces of 1 Inch Ginger.
  • ½ tsp Turmeric Powder.
  • ½ tsp Kashmiri Red Chilli Powder.
  • ½ tsp Spicy Red Chilli Poweder.
  • ½ tsp Asafoetida.
  • ½ tsp Coriander Powder.
  • ½ tsp Garam Masala.
  • Salt according to taste.
  • Lemon Juice of Half Lemon.
  • 3-4 tbsp Oil.
  • Oil for Frying Brinjals.

Instructions

  • First of all cut the brinjals in long thin strips then wash and wipe withn clean cloth, heat oil in a kadai and fry brinjals in hot oil till become soft then take out in a plate.
  • Now take a mixture jar and put garlic cloves, ginger, spicy red chilli powder, kashmiri red chilli powder, salt, cumin seeds, fennel seeds, asafoetida, coriander powder, turmeric powder, garam masala in it, now add in 2-3 tbsp water and grind to make a nice paste from all the spices.
  • Now heat oil in pan and add spices paste in it, now lower the heat and cook the paste till its water gets evaporated and it leaves oil, when all the water evaporates add in water as per required and fried brinjals in it.
  • Now add in jaggery then cover and cook gravy for 6-7 minutes at medium low heat, after 6-7 minutes open the lead and add in lemon juice, again cover and cook gravy for 2 minutes.
  • After 2 minutes turn the heat off and take out the gravy in a serving plate and serve hot with roti, chapatti or any other bread of your choice.