Achaari Baingan (Pickle flavoured Eggplant/Brinjal)

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Couple of days back, while I was pondering over the menu for the guests coming for dinner, I received an unexpected bunch of homegrown brinjals from a very dear friend of mine. The brinjals looked so fresh and inviting that I couldn’t resist including it in the menu, despite knowing that it was not a preferred veggie among many people. The challenge was to come up with some innovative preparation, which would be hard to resist. So that’s when Achaari Baingan came to my mind. The dish came out as perfect as it could be, the confirmation being, a second and third helping by the guests
Update: Today I prepared Achaari Aloo by substituting brinjals with potatoes and Boy!! Was it good???? We LOVED it. So those of you who aren’t much of a brinjal fan, can always substitute brinjals with the vegetable of your choice, potatoes being the recommended option. The source of this recipe is Tarla Dalal


Achaari Baingan (Pickle flavoured Eggplant/Brinjal)

Achaari Baingan is a wonderful preparation that will convert even a Brinjal hater, like me, to a brinjal lover. You can use any vegetable instead of Brinjal
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 4 servings


For Marination

  • 2 cups Cubed brinjal (you can use any vegetable)
  • 2 tablespoons Ginger garlic paste paste
  • 1 teaspoon Chilli powder
  • 1/2 teaspoon Turmeric powder powder
  • to taste Salt

For the masala

  • 1/2 cup Sliced onion
  • 1 teaspoon Fennel seeds
  • 1 teaspoon Mustard seeds
  • 1 teaspoon Fenugreek seeds
  • 1 teaspoon Nigella seeds (Kalonji)
  • 1/2 teaspoon Cumin seeds
  • 1/2 teaspoon Asafoetida
  • 1 teaspoon Ginger-garlic paste
  • 1 teaspoon Chopped green chillies
  • 1/2 teaspoon Turmeric powder
  • 1/2 teaspoon Chilli powder
  • 1/2 teaspoon Garam masala
  • 1 teaspoon Dried mango powder (Amchoor)
  • to taste Salt
  • 3/4 cup Beaten Curd
  • 1/2 cup Cream
  • Chopped Coriander leaves for garnish


  • Marinate the cubed vegetable with the ginger- garlic paste, turmeric powder, chilli powder, oil and salt. Keep aside for 15 minutes. .
  • Heat the oil for deep frying in a pan and fry the vegetables till they are golden brown.
  • Drain onto an absorbent paper and keep aside
  • Heat another pan with 1 tablespoon oil.
  • Add the fennel seeds, mustard seeds, fenugreek seeds, nigella seeds, cumin seeds and asafoetida.
  • When they start to crackle, add the onions followed by ginger-garlic paste and chopped green chillies.
  • Saute till the onions turn translucent.
  • Add the turmeric powder, chilli powder, garam masala and amchoor powder and stir for a minute.
  • Add the fried vegetables, curd and cream and mix well.
  • Cook for 3-4 minutes.
  • Serve hot with rice or Roti.

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