Rinse baby brinjals with water. Wipe with a clean kitchen towel to dry out completely
Make an ‘X’ ( a cross) at the bottom of each brinjal slitting them lengthwise but leaving them intact from the stem.
To make achari masala, start with dry roasting the whole spices – mustard seeds, coriander, fennel, fenugreek, and cumin. Roast them for 2 minutes only to release the aroma.
Grind roasted spices to a fine powder using a blender or spice grinder. Transfer to a bowl.
Add red chili powder, turmeric, salt, mango powder to the ground spice mix. Combine. And the achari masala is ready!
Now stuff each brinjal with a tablespoon of achari masala. Press tightly. Arrange them on a plate.
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 from one side till they are crisp.
After 5 minutes flip them using a tong. Cook till crisp from the other side as well.
Lastly, cook them covered for 5 minutes. Turn off the heat. Garnish with fresh coriander leaves.
Serve Achari Baingan with chapati and dal.