Achari Baingan
Small, tender eggplants simmered in a tangy and aromatic gravy made with classic Indian pickling spices. A flavorful North Indian curry that pairs perfectly with roti or paratha.
For 4 servings
6 steps. 30 minutes total.
- 1
Step 1
- a.Prepare Eggplants & Achari Masala
- b.Wash the baby eggplants and pat them dry, keeping the stems intact. Make two slits in a 'plus' sign from the bottom, going about three-quarters of the way up without cutting through.
- c.Place the slit eggplants in a bowl of water with 1/2 tsp of salt for 10-15 minutes to prevent browning.
- d.In a small, dry pan, roast the fennel, nigella, fenugreek, mustard, and cumin seeds on low heat for 1-2 minutes until fragrant. Be careful not to burn them. Let cool completely, then grind into a coarse powder.
- 2
Step 2
- a.Shallow-Fry the Eggplants
- b.Remove the eggplants from the salted water and pat them completely dry with a kitchen towel.
- c.Heat 1/4 cup of mustard oil in a wide pan or kadai over medium heat until it's lightly smoking. Carefully place the eggplants in the pan.
- d.Shallow fry for 6-8 minutes, turning occasionally, until they are golden brown on all sides and about 80% cooked. Remove with a slotted spoon and set aside.
- 3
Step 3
- a.Prepare the Gravy Base
- b.In the same pan, use the remaining oil (there should be about 2 tbsp left). Add the asafoetida and let it sizzle for a few seconds.
- c.Add the finely chopped onions and sauté for 5-6 minutes until they turn soft and golden brown.
- d.Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
- 4
Step 4
- a.Cook the Masala
- b.Stir in the tomato puree and cook for 3-4 minutes.
- c.Add the turmeric powder, red chili powder, and coriander powder. Mix well and cook the masala for 5-7 minutes, stirring occasionally, until it thickens and you see oil separating from the sides.
- 5
Step 5
- a.Simmer the Curry
- b.Reduce the heat to the lowest setting. Add the whisked curd, stirring continuously for a minute to prevent it from curdling.
- c.Gently add the fried eggplants, the prepared achari masala powder, and salt. Mix gently to coat the eggplants without breaking them.
- d.Pour in 1/2 cup of water, cover the pan, and let it simmer on low heat for 8-10 minutes, or until the eggplants are completely tender and the gravy has thickened to your desired consistency.
- 6
Step 6
- a.Finish and Serve
- b.Turn off the heat. Sprinkle the dry mango powder over the curry and give it a final gentle mix.
- c.Garnish with freshly chopped coriander leaves. Let the dish rest for 5 minutes to allow the flavors to meld.
- d.Serve hot with roti, paratha, or steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Using mustard oil gives the dish an authentic, pungent flavor characteristic of Indian pickles.
- 2Always add whisked yogurt on low heat and stir constantly to prevent it from splitting.
- 3Shallow frying the eggplants first helps them hold their shape and absorb less oil in the final curry.
- 4Do not over-roast the whole spices, as they can turn bitter, especially the fenugreek seeds.
- 5For extra tang, you can add a teaspoon of lemon juice at the end along with the dry mango powder.
Adapt it for your goals.
Stuffed Version
Mix a portion of the ground achari masala with salt and a little oil to make a paste. Stuff this paste into the slits of the eggplants before frying for a more intense flavor.
With PotatoesWith Potatoes
Add 1-2 small potatoes, cubed and shallow-fried along with the eggplants, to make the dish more substantial.
Creamier GravyCreamier Gravy
For a richer, creamier gravy, you can add 1 tablespoon of cashew paste along with the tomato puree.
Why this is on our healthy list.
Rich in Fiber
Eggplant is an excellent source of dietary fiber, which aids in digestion, helps maintain bowel regularity, and can contribute to a feeling of fullness.
Packed with Antioxidants
The spices used, such as turmeric, fennel, and cumin, along with eggplant skin (nasunin), are rich in antioxidants that help protect the body against damage from free radicals.
Anti-inflammatory Properties
Turmeric contains curcumin, a compound known for its potent anti-inflammatory effects. Mustard oil also has properties that can help reduce inflammation.
Boosts Digestion
The blend of 'achari' spices like fennel, cumin, and asafoetida is traditionally known to improve digestion, reduce bloating, and alleviate gas.
Frequently asked questions
A single serving of Achari Baingan contains approximately 250-300 calories, primarily depending on the amount of oil used and absorbed during cooking.