Achari Baingan is one of the best Indian side-dish recipes that adds tons of flavor to an everyday meal. So simple to prepare, this Achari Baingan recipe requires only 5 ingredients. And one of them is my magical homemade achaar ka masala. It is one super awesome spice mix that never fails to yield delicious results. So let’s dive straight dive into the intricacies of how to make perfect achari baingan.
The good news about making achari baingan is you do not require tons of ingredients and an expert level cooking skills. Because except for slitting brinjals no cutting, chopping or sauteeing required in this recipe. It is a fuss-free and the straightforward method of making the most delicious achari baingan. I usually prepare a batch of achari baingan over the weekend and enjoy them throughout the week with a variety of main-course dishes.
This Achari Baingan is a dry side-dish best served with dal or raita. And it stays good in the fridge for up to a week. And in case I missed sharing with you that these make a tasty traveling food when tucked inside the paratha. So next time if you are traveling with your family give the classic jeera aloo a miss and try the achari baingan. I am sure you’ll absolutely love the combination. These achari baingans often make it to the husband’s lunchbox as well.
Since I shared a picture of them on my Instagram feed many of you requested for the recipe. So it was time to share achari baingan recipe on the blog. Do you think we shall make a recipe video of achari baingan? If yes, please let us know your thoughts in the comments below. Until then give achari baingan recipe a try and enjoy it with your favorite dal.
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- 8 - 10 small brinjals baingan
- Salt to taste
- 2 teaspoon mango powder amchur
- ½ teaspoon red chili powder
- ½ Cup achaar ka masala see recipe )
- ¼ Cup mustard oil sarson oil
- Rinse the baby brinjals with water. Wipe them with a kitchen towel.
- Make an ‘X’ ( – a cross) at the bottom of each brinjal slitting them lengthwise leaving intact from the stem.
- Mix nicely achaar ka masala, salt, red chili powder and mango powder.
- Stuff each brinjal with a tablespoon or so of the spice mix.
- Press the brinjal gently in between your palm and fingers to let it hold the spice mix.
- Set aside stuffed brinjals for 10 - 15 minutes.
- Heat mustard oil in a heavy bottom pan till it starts smoking. Reduce the heat to low.
- Arrange the stuffed brinjals in the pan without over-lapping each other.
- Cook the stuffed brinjals over low heat till they turn soft and nicely cooked.
- While cooking brinjals do not turn them frequently.
- Serve Achari Baingan with Phulka and Dal( see recipe ) for lunch.