Achari Baingan

Achaaris Baingan is one of the most delicious methods of cooking brinjals or Baingan. It is a flavourful blend of carefully chosen spices and curds.

4/5 stars  100% LIKED IT    11 REVIEWS ALL GOOD
अचारी बैंगन की रेसिपी - हिन्दी में पढ़ें (Achari Baingan in Hindi) 

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This is one of the most delicious methods of cooking brinjal or Baingan. The achaaris masala is very popular in Punjabi cooking and contrary to popular belief does not use any actual achaar or pickle. It is a flavourful blend of carefully chosen spices and curds. The achaaris masala is truly representative of the variety of spices used in Punjabi cooking such as onion seeds (kalonji), mustard seeds, garam masala and dry mango powder. Here I have added the very versatile brinjal to this tongue ticking masala. However feel free to add any vegetable of you choice or even paneer to the achaaris gravy.

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Achari Baingan recipe - How to make Achari Baingan

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings
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  1. Combine the brinjals with the prepared marinade in a deep bowl and toss gently. Keep aside for 5 minutes.
  2. Heat the oil in a kadhai and deep-fry the marinade brinjals in it till they are golden brown in colour from all the sides.
  3. Drain on an absorbent paper and keep aside.
  4. Combine the fennel seeds, mustard seeds, fenugreek seeds, onion seeds, cumin seeds and asafoetida in a small bowl and keep aside.
  5. Heat the oil in a deep pan and add the above mixture.
  6. When the seeds crackle, add the onions, ginger-garlic paste and green chillies and sauté on a medium flame for 2 minutes.
  7. Add the turmeric powder, chilli powder, punjabi garam masala, dry mango powder and salt and sauté on a medium flame for 2 minutes.
  8. Add the curds, fried brinjals and fresh cream, mix gently and cook on a slow flame for 2 to 3 minutes, while stirring continuously.
  9. Serve hot garnished with coriander.


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Nutrient values (Abbrv) per serving
Energy215 cal
Protein3.1 g
Carbohydrates6 g
Fiber4 g
Fat19.2 g
Cholesterol6 mg
Sodium18 mg
Click here to view calories for Achari Baingan

RECIPE SOURCE : Punjabi KhanaBuy this cookbook
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Achari Baingan
 on 04 Oct 20 06:49 PM

Very tasty its my special dish which everyone loves! A frnd who never eats brinjal tried it n loveddd it!! Cudnt beliv dat he loved brinjal in dis form. Thank u
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Tarla Dalal    Thanks for the feedback !!! keep reviewing recipes and articles you loved.
05 Oct 20 09:34 AM
Achari Baingan
 on 15 Jun 19 01:00 PM

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Tarla Dalal    Thank you!! We are delighted that you like our recipe!!
15 Jun 19 01:45 PM
Achari Baingan
 on 08 Mar 16 10:21 PM

my family loved the recipe
Achari Baingan
 on 22 Feb 16 05:57 PM

Superb recipe! The spices used impart a nice achari flavour to the otherwise bland eggplant!
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Tarla Dalal    Thanks Aussie Girl. We are delighted you loved the recipe and continue to review our recipes. Please keep posting your thoughts and feedback. Happy Cooking.
23 Feb 16 12:50 PM
Achari Baingan
 on 13 Oct 14 09:39 PM

I love this recipe. Venkatesh Seshan
Achari Baingan
 on 05 Aug 14 07:42 PM

CB - I might have enjoyed this more without the curd
Achari Baingan
 on 28 Apr 14 02:17 PM

Love this recipe.
Achari Baingan
 on 22 Jan 14 01:46 PM

Awesome recipe. Great way to cook brinjals. It turned out yummy spicy and tongue tingling.
Achari Baingan
 on 14 Oct 12 08:07 PM

Absolutely superb! I made a low-fat, vegan version by roasting the marinated brinjal cubes on all sides on a lightly oiled tava, adding non-dairy milk instead of cream and using soya curds. I also used a little less chilli powder for the marinade as I didn't want it to be too hot. Otherwise I closely followed the recipe and made my own punjabi garam masala based on another recipe on this site. It was a tasty lunch served with bajra rotis.
Achari Baingan
 on 22 Dec 11 11:23 AM

This recipe is really delicious n finger licking.. My husband really enjoyed such mouth watering dish made of egg plant after long long time.. :)
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