achari baingan recipe | achari aloo baingan | achari begun ki recipe



achari baingan recipe | achari aloo baingan | achari begun ki recipe with detailed photo and video recipe. a unique and fusion spicy curry recipe made with a combination of pickle masala, sliced eggplant and potatoes. it is a perfect curry for most of the indian flatbreads including the deep-fried poori and bhatura, but can also be served with rice. generally, the curry is made with just baingan, but this recipe prepares a combination of eggplant and potatoes for a perfect spicy curry.
achari aloo bainganachari baingan recipe | achari aloo baingan | achari begun ki recipe with step by step photo and video recipe. most of the indian curries are made with a combination of onion and tomatoes with a basic spice mix including garam masala. this would generally yield the same taste but may derive a different flavour with the different hero ingredient. but this recipe is a unique curry for the combination of vegetables and pickle masala used in this recipe making it spicy yet rich in flavour.

pickle recipes and their masala are generally used to make spicy chatni or condiments which is used as a taste enhancer. but the same masala when combined with tomato and onion gravy base with a choice of hero ingredients vegetables makes an interesting and flavoured recipe. yet the spice heat from the pickle masala is not as strong as the pickle as it is catered for the curry recipe. certainly, this recipe can be an ideal choice if you are craving something different from the same monotonous curries. additionally, the same pickle masala used for this recipe can also be used for any other vegetables or paneer or even mushroom and soya chunks. i personally like the combination of eggplant and potatoes but it is open-ended and can be made with any vegetables as per your preference.

achari baingan recipe

furthermore, i would like to add some additional tips, suggestions and variations to the achari baingan recipe. firstly, you may use any types of eggplant for this recipe. but limit it for the purple coloured and i do not recommend the green coloured or asian eggplant as it may add pungent flavour. secondly, you may prepare the masala in bulk and store it in a jar for future use. the spices are dry roasted hence they should have a minimum of 3-4 weeks of shelf life. lastly, this recipe can be made either as a dry or gravy version. my personal recommendation is the gravy version, but even the dry version has a huge fan following. if you are planning to do the dry version, you may have to reduce the added spice mix as it may spice it up. you may reduce by ¼th to the below-mentioned quantity.

finally, do visit my other related curry recipes collection with this post of achari aloo baingan recipe. it includes my other related recipes like bharwa baingan, baingan bharta, baigan ki sabji, aloo baingan, dahi baingan, baingan masala, aloo sabzi for puri, aloo bhindi, aloo chole, aloo tamatar ki sabji. further to these i would also like to mention my other related recipe categories like,

achari baingan video recipe:

recipe card for achari aloo baingan recipe:

achari aloo baingan

achari baingan recipe | achari aloo baingan | achari begun ki recipe

HEBBARS KITCHEN
easy achari baingan recipe | achari aloo baingan | achari begun ki recipe
0 from 0 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course curry
Cuisine punjabi
Servings 5 Servings
Calories 177 kcal

Ingredients 

for pickle masala:

  • 1 tsp mustard
  • 2 tsp coriander seeds
  • 1 tsp fennel
  • ½ tsp kalonji
  • 1 tsp cumin
  • ½ tsp pepper
  • ¼ tsp methi
  • 2 dried red chilli

for curry:

  • 2 tbsp oil
  • 2 brinjal (chopped)
  • 2 potato (chopped)
  • 2 tbsp oil
  • 1 bay leaf
  • 1 tsp cumin
  • 1 inch cinnamon
  • 2 pods cardamom
  • pinch hing
  • 1 onion (finely chopped)
  • 1 tsp ginger garlic paste
  • ½ tsp turmeric
  • 1 tsp chilli powder
  • ½ tsp garam masala
  • ½ tsp salt
  • 2 tomato (finely chopped)
  • 1 cup water
  • 2 tbsp coriander (finely chopped)
  • 1 tsp kauri methi (crushed)

Instructions
 

how to make homemade pickle masala:

  • firstly, in a heavy-bottomed pan take 1 tsp mustard, 2 tsp coriander seeds, 1 tsp fennel and ½ tsp kalonji.
  • also add 1 tsp cumin, ½ tsp pepper, ¼ tsp methi and 2 dried red chilli.
  • dry roast on low flame until the spices turn aromatic.
  • cool completely and blend to a fine powder. homemade pickle masala is ready.

how to make achari aloo baingan recipe:

  • firstly, in a large kadai heat 2 tbsp oil and add 2 brinjal.
  • saute on medium flame, by gently flipping over.
  • roast until brinjal softens and brown spots appear.
  • now add ½ tsp salt and saute for a minute. this will enhance the flavour of brinjal.
  • keep the roasted brinjal aside.
  • now in the same oil add 2 potato and roast on medium flame.
  • roast uniformly until the aloo turns golden brown and crisp.
  • drain off the aloo into another bowl. keep aside.
  • in the same kadai add 2 tbsp oil. add 1 bay leaf, 1 tsp cumin, 1 inch cinnamon, 2 pods cardamom and pinch hing.
  • saute on low flame until the spices turn aromatic.
  • now add 1 onion and 1 tsp ginger garlic paste.
  • saute until the onions turn golden brown.
  • keeping the flame on low, add ½ tsp turmeric, 1 tsp chilli powder, ½ tsp garam masala and ½ tsp salt.
  • saute until the spices turn aromatic.
  • further, add 2 tomato and cook until the tomato turns soft and mushy.
  • add in fried brinjal and aloo.
  • give a gentle mix without breaking brinjal.
  • add 1 cup water and mix well adjusting consistency as required.
  • cover and simmer for 10 minutes, or until the brinjal absorbs the flavour.
  • now add 2 tbsp coriander, 1 tsp kauri methi and mix well.
  • finally, enjoy achari aloo baingan with roti or rice.

Nutrition

Calories: 177kcalCarbohydrates: 17gProtein: 3gFat: 12gSaturated Fat: 1gTrans Fat: 1gSodium: 265mgPotassium: 656mgFiber: 8gSugar: 9gVitamin A: 645IUVitamin C: 17mgCalcium: 59mgIron: 2mg

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how to make achari baingan with step by step photo:

how to make homemade pickle masala:

  1. firstly, in a heavy-bottomed pan take 1 tsp mustard, 2 tsp coriander seeds, 1 tsp fennel and ½ tsp kalonji.
  2. also add 1 tsp cumin, ½ tsp pepper, ¼ tsp methi and 2 dried red chilli.
  3. dry roast on low flame until the spices turn aromatic.
  4. cool completely and blend to a fine powder. homemade pickle masala is ready.

how to make achari aloo baingan recipe:

  1. firstly, in a large kadai heat 2 tbsp oil and add 2 brinjal.
  2. saute on medium flame, by gently flipping over.
  3. roast until brinjal softens and brown spots appear.
  4. now add ½ tsp salt and saute for a minute. this will enhance the flavour of brinjal.
  5. keep the roasted brinjal aside.
  6. now in the same oil add 2 potato and roast on medium flame.
  7. roast uniformly until the aloo turns golden brown and crisp.
  8. drain off the aloo into another bowl. keep aside.
  9. in the same kadai add 2 tbsp oil. add 1 bay leaf, 1 tsp cumin, 1 inch cinnamon, 2 pods cardamom and pinch hing.
  10. saute on low flame until the spices turn aromatic.
  11. now add 1 onion and 1 tsp ginger garlic paste.
  12. saute until the onions turn golden brown.
  13. keeping the flame on low, add pickle masala, ½ tsp turmeric, 1 tsp chilli powder, ½ tsp garam masala and ½ tsp salt.
  14. saute until the spices turn aromatic.
  15. further, add 2 tomato and cook until the tomato turns soft and mushy.
  16. add in fried brinjal and aloo.
  17. give a gentle mix without breaking brinjal.
  18. add 1 cup water and mix well adjusting consistency as required.
  19. cover and simmer for 10 minutes, or until the brinjal absorbs the flavour.
  20. now add 2 tbsp coriander, 1 tsp kauri methi and mix well.
  21. finally, enjoy achari aloo baingan with roti or rice.
    achari baingan recipe

notes:

  • firstly, frying the brinjal and aloo in oil will enhance the flavour of curry.
  • also, if you are running short of time, then you can use store brought pickle masala.
  • additionally, adding aloo is optional. you can prepare just with brinjal.
  • finally, achari aloo baingan recipe tastes great when prepared with a generous amount of oil.