March 7, 2011

Achaari Baingan

Achaari Baingan/Brinjals

I love all things achaari(having pickle masala) whether it is baingan/brinjals or bhindi/ladyfingers and I am sure there are many more. Infact ,give me any dish with nigella and big fennel seeds and I am going to like it blindly.


Baingan/Brinjals, small 6
Mustard  oil ( (sarson)  3 tbsp
Cloves  2
Bay leaf  1
Asafoetida (hing), soaked in 1 tbsp water a pinch

For Achaar Masala

Cumin powder 1/2 tbsp
Fenugreek  powder 3/4 tsp
Fennel (moti saunf) powder 1 tbsp
Yellow mustard seed powder 3/4tsp
Nigella seeds (kalonji) 1 tsp
Fennel seeds 1 tsp
Coriander powder 1 tbsp
Carom (ajwan) seeds 1/2 tsp
Red chilli powder 1 tbsp
Turmeric  powder 1/2 tsp
Dry mango powder (amchur) 1 tbsp
Ginger Garlic Paste -1 tbsp
Salt to taste


  1. Wash the brinjals and slit crosswise along the length, and keep aside. 
  2. Heat the mustard oil in a pan on high heat until it starts smoking. Remove an cool. 
  3. Mix the Achaar masala ingredients together in a bowl. 
  4. Fill the brinjals with the achaar masala. 
  5. Reheat the mustard oil; add cloves, bay leaves, asafoetida.
  6. Add stuffed Brinjals, cover with a lid, and cook on low heat for 12-15 minutes, stirring occasionally. 
The recipe has been modified from Headlines


Indian Home Maker said...

Definitely drool-worthy!

OliveOil said...

definitely agree with Indian Home Maker! By the photo it self like to have one.

SinFoodie said...

Thank you Indian Home Maker and OliveOil :-) These were very easy to make :)

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