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Eggplant in pickle spices, achari

Eggplant in Pickle Spices (Achari Baingan)

136kcal
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Prep 10 minutes
Cook 30 minutes
Total 40 minutes
This Eggplant in Pickle Spices (Achari Baingan) is a bold and flavorful Indian dish made with tender eggplant cooked in a tangy, spiced tomato base infused with pickling spices. Using freshly toasted whole spices or a ready Achari Spice Blend, this recipe delivers deep, authentic flavors with a simple cooking process, and is perfect as a side or main dish.
Servings 4 servings
Course Main Course, Side Dish
Cuisine Indian

Ingredients

Main Ingredients
  • 2 tbsp Oil
  • 1.5 lbs Eggplant small, cut into quarters
  • 1 cup Onions finely chopped
  • 1 cup Tomatoes crushed or grated
  • 1 tbsp Ginger-garlic paste
  • 1/2 tsp Salt adjust to taste
  • 1 tbsp Lemon juice
  • 1/4 tsp Garam masala
  • 2 tbsp Cilantro chopped
  • 1 tbsp Achari Spice Blend see recipe for Achari Spice Blend on PureCurry.com

Method

Preparation
  1. Cut eggplant just before cooking to prevent browning.
    2. If prepping ahead, soak pieces in water.
  2. Finely chop the Onions
    3. Finely chopping onions helps them cook evenly and melt into the base.
  3. Crush or grate the tomatoes
Cooking
  1. Heat oil in a pan over medium heat and add ginger-garlic paste.
    Oil, Ginger-garlic Paste, Asafetida (hing)
  2. Cook for about 1 minute until lightly golden.
    Oil, Ginger-garlic paste
  3. Add chopped onions and sauté until light brown, about 6–8 minutes.
    Onions, Ginger-garlic
    4. A small pinch of salt helps the onions cook faster and brown evenly.
  4. Add tomatoes, prepared spice blend, and salt and mix well.
    Onions, tomatoes, spices
  5. Cook until the oil begins to separate from the mixture, about 8–10 minutes.
    Tomato Masala
    6. This step is key as fully cooking the masala removes raw flavors and deepens taste.
  6. Add eggplant and mix to coat with the masala. Cover and cook on medium-high heat for 10–15 minutes, stirring occasionally, until the eggplant is tender.
    Eggplant
    7. Stir gently to avoid breaking the eggplant pieces.
  7. Add garam masala, chopped cilantro, and lemon juice. Mix well and adjust salt to taste.
    Eggplant, cilantro
    8. If the dish tastes slightly bitter, add a pinch of sugar to balance the flavors.

Nutrition

Calories136kcalCarbohydrates16gProtein3gFat8gSaturated Fat1gPolyunsaturated Fat2gMonounsaturated Fat5gTrans Fat0.03gSodium300mgPotassium559mgFiber7gSugar9gVitamin A368IUVitamin C14mgCalcium39mgIron1mg

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