Name: Aubergines Cooked with Pickling Spices (Achari Baingan)
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: Serves 4
Cuisine: Indian
Ingredients: 6 tbsp water, to cook, if required; 1 tsp black mustard seeds; 1 tsp fennel seeds; 1 tsp turmeric; Salt, to taste; 1 tsp red chilli powder; ½ tin of chopped tomatoes, blended (200 g); 1 tsp ground coriander; 1 tsp cumin seeds; 1 tbsp garlic paste; 2 large aubergines, cut into cubes; 1 tsp nigella seeds; 1 tbsp ginger paste; Coriander, chopped, to garnish; 1 tsp salt; Neutral oil, to deep fry (sunflower or vegetable oil); 1 tsp fenugreek seeds; 3 tbsp oil; 3-4 green cardamom pods; 1 large onion, finely chopped; 4 tbsp tomato purée

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 10

Appears in

Radikal Kitchen

By Radhika Howarth

Published 2024

About

Achari Baingan is a North Indian dish that features aubergines cooked in an “achari” gravy. The term “achari” refers to the use of pickling spices and flavours in the preparation of the dish, giving it a distinct and tangy taste reminiscent of Indian pickles (achar).

I made this dish in the first round of Amazon Prime’s The World Cook. I was complimented by the famous food critic Jay Rayner, who said the flavours were “bang on.” This dish can be a side to a main meal, or it can be t

Ingredients

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Ingredients

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