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Friday, 5 July 2013

Achari Baingan

A tangy, spicy and tasty side dish with a flavour of achar or pickle. This goes very well with roti. 

By the time i am posting this recipe, i have prepared this dish twice. Once with brinjal and next time with tindora/kovakkai. 

When i prepared with tindora/kovakkai, i did not fry the vegetables, just marinated them and added them while preparing the gravy. OMG!!! It tasted excellent. We loved it a lot.

I got this recipe from Tarla Dalal's website, did some changes to suit my taste and here's the recipe for you. Instead of milk, you can add fresh cream. Infact, you can prepare this dish with any vegetable of your choice. So if you are not a fan of baingan or tindora, try with your favourite vegetable.

Recipe Source: Tarla Dalal


For marination:

2 cups Brinjal (cut into cubes)
2 tbsp Ginger garlic paste
1 tsp Red chilli powder
1/2 tsp Turmeric powder
Salt to taste
1 tsp Olive oil
Oil for frying

For the gravy:

1/2 cup Onion (thinly sliced)
1 tsp Fennel/Saunf seeds
1 tsp Mustard seeds
1 tsp Fenugreek/Methi seeds
1 tsp Nigella/Kalonji seeds
1/2 tsp Cumin/Jeera seeds
1/2 tsp Asafoetida
1 tsp Ginger garlic paste
1 tsp Green chilli (finely chopped)
1/2 tsp Turmeric powder
1/2 tsp Red chilli powder
1/2 tsp Garam masala powder
1 tsp Amchur/Dry mango powder
3/4 cup Curd
1/4 cup Milk
Salt to taste
1 tbsp Oil
Coriander leaves for garnish (finely chopped)


  • Wash and cut brinjal into cubes.
  • In a bowl, put ginger garlic paste, red chilli powder, turmeric powder, salt and olive oil. Mix well.
  • Add the brinjal pieces in it. Mix well so that each of them is nicely coated with the masala.
  • Keep this aside for about 15 minutes.
  • Heat oil in a kadai and deep fry the marinated brinjal pieces. When it slightly changes its colour, transfer them on to a tissue paper. Keep this aside.
  • For the gravy, heat oil in a non stick pan. Add mustard seeds, fennel seeds, fenugreek seeds, kalonji, cumin seeds and asafoetida. When they splutter, add onion and saute for sometime.
  • Now add ginger garlic paste and green chilli. Saute till onion becomes translucent.
  • Add turmeric powder, red chilli powder, garam masala powder, salt and amchur powder. Mix well and when the raw smell of the masalas are gone, add in the fried brinjal pieces.
  • Mix well and add the beaten curd in it. Pour milk and little water too.
  • Cover and cook till the vegetables are cooked properly.
  • Adjust the gravy as per your taste. Add coriander leaves.
  • Serve it hot with roti, naan or steamed rice.

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*

Thanks for visiting
Happy Cooking!!


  1. This curry looks so tempting. I love achar and can imagine how flavorful it would be with all these achari masalas!

  2. the curry is awesome and i love this

  3. Awesome....love this tangy baingan...

  4. Wonderfully done,who can resist to it.

  5. Lovely clicks.. That looks very tempting & irresistible !!