Aachari Bhaingan

in Guest Nourish
About the Guest…

Vividha Yadav

IG: Munchkinzatwork

A passionate home cook, mother to a smart and compassionate high schooler and an absolute foodie. My journey in the kitchen began at a very early age, thanks to the legendary Chef Sanjeev Kapoor’s Khana Khazana, the first ever cooking show that aired in India.

Inspiration…

As a child I was a fussy veggie eater and the top contender from the veggie pick was none other than eggplant. I made a radical 180 degree turn, when my North Indian neighbor invited me and my family over for brunch. On the menu, was a typical delectable array of our North Indian favorites Chole, poori, boondi wala dahi, aloo ke pakore, along with a side of an eggplant pickle. Drooling as I type this, a spoon full of this tangy, delicious side dish was undoubtedly the best pickle/ chutney that I had ever tasted. Ever since then, I religiously visited my neighbor to relish this new introduction, along with poori’s almost every weekend. Little did I know I was enjoying “Achari Baingan”, so here I am decades later sharing the recipe that made me fall in love with everything eggplant, hope you enjoy it too!

Slender eggplants cooked with  tomato and onion sauce, infused with pickling Indian spices. The aromatic combination of nigella, cumin, fennel and fenugreek seeds make this vegetarian side dish extremely appetizing. What’s not to love…

Aachari Bhaingan
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Aachari Bhaingan

Course: Guest NourishDifficulty: Medium
Servings

3-4

servings
Prep time

10

minutes
Cooking time

30

minutes

Ingredients

  • 3 Slender eggplants

  • 3 tbsp Oil

  • 1/8 tsp Hing (Aseofatida)

  • 1 tsp nigella seeds (kalonji)

  • 1/2 tsp fenugreek seeds (methi)

  • 1/2 tsp cumin seeds

  • 1 tsp fennel seeds

  • 1 tsp salt to taste

  • 1 tsp red chili powder

  • 1 1/2 tsp coriander powder

  • 1 tsp Amchur powder (dry mango)

  • 1/2 tsp turmeric powder

  • 1/2 tsp ginger garlic paste

  • 1 Onion ( finely chopped)

  • 3 tomatoes (finely chopped)

  • fresh coriander leaves (chopped)

Directions

  • In a motor and pestle slightly pound the cumin, fennel and Methi seeds to release their flavor.
  • Cut the Eggplant in medium sized cubes and store in cold water to avoid discoloration. Set aside.
  • In a pot add the oil and when it heats up add the hing, Nigella seeds, Cumin seeds fennel and fenugreek seeds.
  • Infuse the oil for 2 mins and then add the ginger garlic paste and onions. Saute till they get translucent.
  • Add the tomatoes and gently cook till it is soft.
  • Add amchur, red chili, coriander powder and turmeric.
  • Cover and Cook everything on low-heat till a paste begins to form and the oil separates from the side.
  • Then add the eggplant, give it a mix and leave on low heat for about 15 mins. You will know if it’s completely cooked, if you have a mix of firm and mushy eggplant pieces. Do not overcook, even if you are tempted to!
  • To finish add a pinch of Garam Masala and fennel powder, mix, cook for a few more seconds.
  • To Garnish, add a handful of fresh coriander.
  • Serve with Phulkas, parathas or even poori’s.

Notes

  • Store bought Achaari Masala can be used  if you don’t have access to all the spices.

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