easy achari baingan recipe | achari aloo baingan | achari begun ki recipe

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Total time: 40 minutes
  • Yield: 5 Servings
  • Category: curry
  • Cuisine: punjabi

Ingredients

for pickle masala:

  • 1 tsp mustard
  • 2 tsp coriander seeds
  • 1 tsp fennel
  • ½ tsp kalonji
  • 1 tsp cumin
  • ½ tsp pepper
  • ¼ tsp methi
  • 2 dried red chilli

for curry:

  • 2 tbsp oil
  • 2 brinjal (chopped)
  • 2 potato (chopped)
  • 2 tbsp oil
  • 1 bay leaf
  • 1 tsp cumin
  • 1 inch cinnamon
  • 2 pods cardamom
  • pinch hing
  • 1 onion (finely chopped)
  • 1 tsp ginger garlic paste
  • ½ tsp turmeric
  • 1 tsp chilli powder
  • ½ tsp garam masala
  • ½ tsp salt
  • 2 tomato (finely chopped)
  • 1 cup water
  • 2 tbsp coriander (finely chopped)
  • 1 tsp kauri methi (crushed)

Method

how to make homemade pickle masala:

  1. firstly, in a heavy-bottomed pan take 1 tsp mustard, 2 tsp coriander seeds, 1 tsp fennel and ½ tsp kalonji.
  2. also add 1 tsp cumin, ½ tsp pepper, ¼ tsp methi and 2 dried red chilli.
  3. dry roast on low flame until the spices turn aromatic.
  4. cool completely and blend to a fine powder. homemade pickle masala is ready.

how to make achari aloo baingan recipe:

  1. firstly, in a large kadai heat 2 tbsp oil and add 2 brinjal.
  2. saute on medium flame, by gently flipping over.
  3. roast until brinjal softens and brown spots appear.
  4. now add ½ tsp salt and saute for a minute. this will enhance the flavour of brinjal.
  5. keep the roasted brinjal aside.
  6. now in the same oil add 2 potato and roast on medium flame.
  7. roast uniformly until the aloo turns golden brown and crisp.
  8. drain off the aloo into another bowl. keep aside.
  9. in the same kadai add 2 tbsp oil. add 1 bay leaf, 1 tsp cumin, 1 inch cinnamon, 2 pods cardamom and pinch hing.
  10. saute on low flame until the spices turn aromatic.
  11. now add 1 onion and 1 tsp ginger garlic paste.
  12. saute until the onions turn golden brown.
  13. keeping the flame on low, add ½ tsp turmeric, 1 tsp chilli powder, ½ tsp garam masala and ½ tsp salt.
  14. saute until the spices turn aromatic.
  15. further, add 2 tomato and cook until the tomato turns soft and mushy.
  16. add in fried brinjal and aloo.
  17. give a gentle mix without breaking brinjal.
  18. add 1 cup water and mix well adjusting consistency as required.
  19. cover and simmer for 10 minutes, or until the brinjal absorbs the flavour.
  20. now add 2 tbsp coriander, 1 tsp kauri methi and mix well.
  21. finally, enjoy achari aloo baingan with roti or rice.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.