Achari Baigan (pickled Brinjal):

brinjal curry achari baigan

Ingredients for Achari baigan recipe:

To Be Mixed Into A Marinade
1 tbsp ginger-garlic paste
1 tsp chilli powder
1/2 tsp turmeric powder

salt to taste
1 tsp oil

Other Ingredients
2 cups brinjals (baingan / eggplant) , cut into 1″ cubes
oil for deep frying
1 tsp fennel seeds
1 tsp mustard seeds
1 tsp fenugreek seeds
1 tsp nigella seeds

1/2 tsp cumin seeds
1/2 tsp asafoetida
2 tbsp oil
1/2 cup sliced onions
1 tsp ginger-garlic paste
1 tsp chopped green chillies
1/2 tsp turmeric powder
1/2 tsp chilli powder
1/2 tsp punjabi garam masala
1/2 tsp dried mango powder
salt to taste
3/4 cup whisked curds
1/2 cup fresh cream.

For The Garnish Achari baigan (picked brinjal).
2 tbsp finely chopped coriander.


  • Combine the brinjals with the prepared marinade in a deep bowl and toss gently. Keep aside for 5 minutes.
  • Heat the oil in a pan and deep-fry the marinade brinjals in it till they are golden brown in colour from all the sides.
  • Drain on an absorbent paper and keep aside.
  • Combine the fennel seeds, mustard seeds, fenugreek seeds, onion seeds, cumin seeds and asafoetida in a small bowl and keep aside.

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  • Heat the oil in a deep pan and add the above mixture.
  • When the seeds crackle, add the onions, ginger-garlic paste and green chillies and sauté on a medium flame for 2 minutes.
  • Add the turmeric powder, chilli powder, punjabi garam masala, dry mango powder and salt and sauté on a medium flame for 2 minutes.
  • Add the curds, fried brinjals and fresh cream, mix gently and cook on a slow flame for 2 to 3 minutes, while stirring continuously.
  • Serve hot garnished with coriander this amazing achari baigan recipe.

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