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Photo of Punjabi Achari Baingan... by Zeenath Muhammad Amaanullah at BetterButter

Punjabi Achari Baingan...

Zeenath Muhammad Amaanullah
15 minutes
Prep Time
30 minutes
Cook Time
5 People
Read Instructions Save For Later

ABOUT Punjabi Achari Baingan... RECIPE

Baingan or Aubergine is a native Indian vegetable used in many kitchens in our Country. Achari means pickled and in this delicious simple sabzi, there is a lovely aroma of commonly used pickle spices and it goes well with rice and chapatis both. It is tangy, spicy and with achari flavours. Try this recipe for a delicious meal time with family and friends.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • North Indian
  • Shallow fry
  • Pan fry
  • Simmering
  • Sauteeing
  • Side Dishes
  • Vegan

Ingredients Serving: 5

  1. Eggplant or Aubergine or baingan 10 (medium ones)
  2. oil 1 tbsp
  3. tomatoes chopped 2
  4. onions finely chopped 2
  5. salt to taste
  6. red chilli powder 1 tbsp
  7. coriander powder 1 tbsp
  8. turmeric 1 tsp
  9. curry leaves 10
  10. Achari spices - fenugreek seeds 1/2 tsp
  11. fennel seeds 1 tsp
  12. asafoetida 1/8 tsp
  13. mustard seeds 1 tsp
  14. Nigella seeds or onion seeds or Kalonji 1/2 tsp


  1. Wash and cut each eggplants into two halves or 4-5 pieces.
  2. Deep fry them in enough oil and keep aside.
  3. In a pan, heat oil at first and add curry leaves.
  4. Followed by the achari spices one by one. Saute all for a minute and then add chopped onions.
  5. Saute them a bit before adding chopped tomatoes.
  6. Add in salt, red chilli and coriander powders.
  7. Cook for about 10 minutes with a lid on.
  8. Finally add the fried eggplants and mix well.
  9. Simmer for about 5-8 more minutes.
  10. Serve hot with homemade parathas or chapatis or steamed rice and daal.

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