Achaari Baingan (Eggplant in pickled spices)


  1. Eggplants 1/2 kg.
  2. Ginger garlic paste 1 tsp.
  3. Fennel seeds (saunf) 2 tsp.
  4. Nigella seeds (kalonji) 1 tsp.
  5. Mustard seeds (rai) 1/2 tsp.
  6. Tomatoes (finely chopped) 2
  7. Coriander (roasted and Crushed) 1 tsp.
  8. Turmeric powder 1/4 tsp.
  9. Red chilli powder 1 tsp.
  10. salt 1tsp.
  11. Lemon juice 4 tbsp.
  12. Oil 2 tbsp. + 1 tbsp.
  • Cut eggplant into cubes and place them in a bowl of cold water.
  • Pat dry with a towel.
  • Heat 2 tbsp oil in a deep saucepan.
  • When hot, add the eggplant slices and fry them over medium heat until they turn reddish brown.
  • Fry in batches if the saucepan cannot hold all slices at one time.
  • Remove from heat and place on absorbent paper.
  • Add 1 tablespoon oil to the pan.
  • When hot add cumin seeds, mustard seeds, fennel seeds and nigella seeds.
  • When they start to crackle add the chopped tomatoes and ginger-garlic paste.
  • Stir for a minute.
  • Add crushed coriander, turmeric, chilli powder and lemon juice.
  • Season with salt.
  • Mix well and and cook for about 2-3 minutes.
  • Turn the heat up and continue to stir until the masala thickens.
  • Add the eggplant slices in the sauce and mix gently.
  • Cook for about a minute more.
  • Serve hot with rotis.

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