Punjabi Achari Baingan... | How to make Punjabi Achari Baingan...

By Zeenath Muhammad Amaanullah  |  31st Mar 2019  |  
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  • Photo of Punjabi Achari Baingan... by Zeenath Muhammad Amaanullah at BetterButter
Punjabi Achari Baingan...by Zeenath Muhammad Amaanullah
  • Prep Time

    15

    mins
  • Cook Time

    30

    mins
  • Serves

    5

    People

2

0

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.

Punjabi Achari Baingan...

Ingredients to make Punjabi Achari Baingan...

  • Eggplant or Aubergine or baingan 10 (medium ones)
  • oil 1 tbsp
  • tomatoes chopped 2
  • onions finely chopped 2
  • salt to taste
  • red chilli powder 1 tbsp
  • coriander powder 1 tbsp
  • turmeric 1 tsp
  • curry leaves 10
  • Achari spices - fenugreek seeds 1/2 tsp
  • fennel seeds 1 tsp
  • asafoetida 1/8 tsp
  • mustard seeds 1 tsp
  • Nigella seeds or onion seeds or Kalonji 1/2 tsp

How to make Punjabi Achari Baingan...

  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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