Achari Baingan Bharta Recipe
A Fiery and Flavorful North Indian Delight
Achari Baingan Bharta, a signature dish from North India, is a delightful twist on the traditional Baingan Bharta. What sets it apart is the inclusion of tangy mango pickle (achar) and a special blend of aromatic spices, making it rich in flavor and zest. This smoky, spicy, and tangy vegetable mash is perfect for those who enjoy bold flavors and is an excellent accompaniment to hot, fluffy Phulkas or a comforting bowl of Panchmel Dal. The roasted eggplant combined with the spiced achari masala elevates this dish to a new level, making it a must-try for spice lovers. Whether for a weekday meal or a special occasion, Achari Baingan Bharta brings warmth and joy to your dining table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Brinjal (Baingan / Eggplant) | 1 large |
| Tomatoes | 3 medium-sized |
| Onion | 1 medium |
| Garlic cloves | 5 cloves |
| Green Chillies (finely chopped) | 2 |
| Fresh Ginger (grated) | 1 inch |
| Turmeric powder (Haldi) | ½ teaspoon |
| Fresh Coriander Leaves (chopped) | 2 tablespoons |
| Coriander powder (Dhania) | 1 tablespoon |
| Red Chilli powder | 1 teaspoon |
| Mango pickle (optional) | 1-2 teaspoons |
| Achari masala | 1½ teaspoons |
| Sunflower oil | As required |
| Asafoetida (Hing) | A pinch |
| Salt | To taste |
| Mustard seeds | 1 teaspoon |
| Cumin seeds (Jeera) | 1 teaspoon |
| Fennel seeds (Saunf) | 1 teaspoon |
| Kalonji (Nigella Seeds) | ¼ teaspoon |
| Fenugreek seeds (Methi) | ¼ teaspoon |
| Ajwain (Carom seeds) | ¼ teaspoon |
| Dry Red Chillies | 2 |
| Amchur (Dry Mango Powder) | ½ teaspoon |
Nutritional Information
(Per serving: Approx. 1/3 of the recipe)
| Nutrient | Amount |
|---|---|
| Calories | 140 kcal |
| Protein | 2.5 g |
| Carbohydrates | 25 g |
| Fiber | 7 g |
| Fat | 5 g |
| Saturated Fat | 0.6 g |
| Sodium | 180 mg |
| Potassium | 600 mg |
| Vitamin A | 20% of DV |
| Vitamin C | 35% of DV |
| Iron | 7% of DV |
Preparation Time
- 10 minutes
Cooking Time
- 45 minutes
Total Time
- 55 minutes
Servings
- 3 servings
Cuisine
- North Indian
Course
- Lunch
Diet
- Vegetarian
Instructions
Step 1: Prepare the Achaari Masala
To start with the Achari Baingan Bharta, we need to prepare the special “Achaari Masala” that imparts the unique tangy-spicy flavor to this dish. Begin by setting aside the amchur (dry mango powder). In a dry skillet, roast the following spices for the Achaari Masala until they release a fragrant aroma:
- Mustard seeds
- Cumin seeds (Jeera)
- Fennel seeds (Saunf)
- Kalonji (Nigella seeds)
- Fenugreek seeds (Methi)
- Ajwain (Carom seeds)
- Dry red chillies
Once roasted, add the amchur powder and grind the spices into a coarse powder (not too fine). Set this mixture aside.
Step 2: Roast the Vegetables
Preheat your oven to 200°C (392°F). In a large baking tray, place the whole onion (with its skin on), the greased eggplant (brinjal), and the tomatoes. Roast these vegetables in the oven for about 30 minutes, or until they are soft and charred, particularly the eggplant, which should be tender and smoky. Allow them to cool completely before proceeding.
Step 3: Mash the Vegetables
Once the roasted vegetables have cooled, peel the skin off the eggplant and mash it well with a fork or potato masher. Remove the skins and seeds from the tomatoes and roughly mash them as well. Peel the onion and chop it roughly, or process it in a food processor for a finer texture.
Step 4: Sauté the Aromatics
Heat sunflower oil in a wide pan over medium heat. Once the oil is hot, add grated ginger, garlic, finely chopped green chillies, and a pinch of hing (asafoetida). Sauté these ingredients for about 1-2 minutes until fragrant and lightly golden.
Step 5: Cook the Onion and Tomato Mixture
Next, add the chopped onions, followed by the mashed tomatoes, turmeric powder, coriander powder, red chili powder, and salt. Stir well to combine all the ingredients. Cook this mixture for a couple of minutes until it begins to dry out and the oil starts separating from the masala.
Step 6: Add the Achaari Masala and Baingan
Now, add the prepared Achaari Masala along with the optional mango pickle (for extra tang) and the mashed eggplant (baingan). Mix everything thoroughly, ensuring the baingan blends well with the tomato-onion mixture. Cook the mixture over low heat for an additional 5-7 minutes, stirring occasionally, until the Bharta comes together and the flavors meld.
Step 7: Garnish and Serve
Adjust the seasoning with more salt if needed, and garnish with freshly chopped coriander leaves. Serve your Achari Baingan Bharta hot with soft Phulkas (Indian flatbreads) and a side of Panchmel Dal for a complete and fulfilling meal.
Serving Suggestions
Achari Baingan Bharta pairs wonderfully with a variety of Indian breads like Phulkas, Chapatis, or Parathas. It also goes well with a steaming bowl of Panchmel Dal (a mixed lentil dish), adding balance to the tangy and spicy flavors of the Bharta.
For a more elaborate meal, serve it alongside a cooling Cucumber Raita or a Kachumber Salad to balance the heat from the dish.
Tips for the Best Achari Baingan Bharta
-
Roast the Eggplant Directly on an Open Flame: If you want an extra smoky flavor, roast the eggplant directly on a gas stove flame instead of the oven. This will give the Bharta a deeper, richer smoky aroma.
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Customize the Spice Level: The level of spiciness can be adjusted according to your preference by varying the amount of green chilies and red chili powder.
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Use a Food Processor: For a smoother texture, you can use a food processor to blend the tomatoes and onions, making the base of the bharta more uniform.
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Mango Pickle: The addition of mango pickle is optional but highly recommended as it adds a tangy depth to the dish. If you’re not a fan of pickles, you can skip it, though the Bharta may lack some of its characteristic punch.
Achari Baingan Bharta is an indulgent dish that brings together the comforting flavors of roasted vegetables with the bold spices of North Indian pickles and masalas. Try this recipe for your next lunch or dinner, and let it transport you to the heart of India, where every meal is a celebration of flavors!
