Bharwan Baingan Recipe (Achari Baingan) - Cubes N Juliennes (2024)

5 from 1 vote

• ▢ 500 grams brinjal (small eggplants) (small variety, slit quarterly)
• ▢ 2 cups onions (finely chopped)
• ▢ ½ cup tomatoes (finely chopped)
• ▢ 1 teaspoon ginger (grated)
• ▢ 1½ teaspoon garlic ( finely chopped)
• ▢ 1½ teaspoon red chili powder
• ▢ ½ teaspoon turmeric
• ▢ 1 teaspoon amchoor ( dry mango powder)
• ▢ 4 tablespoons Oil
• ▢ 2 tablespoons achaar ( any pickle) oil
• ▢ ½ teaspoon kasuri methi
• ▢ Juice of one small lemon
• ▢ Salt as per taste

Dry roast and grind:-

• ▢ 1 teaspoon cumin seeds
• ▢ 1 teaspoon fennel seeds
• ▢ ½ teaspoon methi seeds ( (feneugreek seeds))
• ▢ 1 teaspoon nigella seeds ( ( kalonji))
• ▢ 1 teaspoon mustard seeds
• ▢ 1 tablespoon coriander seeds

For Tempering:-

• ▢ ½ teaspoon mustard seeds
• ▢ ½ teaspoon nigella seeds
• ▢ ½ teaspoon fennel seeds
• ▢ ½ teaspoon cumin seeds

• In heavy bottom pan, heat 2 tablespoon of oil.

• Add onions and fry until soft and light golden

  See Also

  Achari Turai Chana Dal Recipe - Cubes N Juliennes

• Add ginger garlic and sauté for few minutes until raw smell goes off

• Add tomatoes, ground masala powder, red chili powder, turmeric and amchoor

• Sauté on high heat for 2-3 minutes

• Add few tablespoon of water and cook until masala is done well

• Take it off the heat and cool

• Transfer the masala on to plate and mix achaar oil

• Now, stuff the slit eggplants with this prepared masala

• In the same pan, heat another 2 tablespoon of oil.

• Add the tempering and allow it to crackle

• Place the stuffed eggplants in the pan along with the remaining masala

• Cover and cook until just done, Toss gently in between

• Lastly sprinkle lemon juice, kasuri methi and mix

• Dish out and garnish with green coriander leaves.

• Serve hot with phulkas, pooris, nan, dal-rice, khichdi of your choice