Achari Baingan Bharta Recipe
Achari Baingan Bharta is a delectable North Indian dish that combines the smoky flavor of roasted brinjal (eggplant) with the tangy and spicy essence of pickled spices. The addition of achari masala (pickled spice mix) infuses the brinjal with a unique, zesty kick, making it a delightful dish that pairs wonderfully with Tawa Paratha and Lasuni Daal. Perfect for lunch, it also makes for an ideal dish to pack in your lunchbox for an extra punch of flavor.
Ingredients
| Ingredient | Quantity |
|---|---|
| Brinjal (Eggplant) | 1 |
| Tomatoes | 3 |
| Onion | 1 |
| Garlic (finely chopped) | 5 cloves |
| Green Chillies (finely chopped) | 2 |
| Ginger (grated) | 1 inch |
| Turmeric Powder | 1/2 tsp |
| Coriander Leaves (chopped) | 2 tbsp |
| Coriander Powder | 1 tbsp |
| Red Chilli Powder | 1 tsp |
| Mango Pickle | 1-1/2 tsp |
| Achari Masala | 1-1/2 tsp |
| Oil | As needed |
| Asafoetida | A pinch |
| Salt | To taste |
| For Achari Masala | |
| Mustard Seeds | 1 tsp |
| Cumin Seeds | 1 tsp |
| Fennel Seeds | 1 tsp |
| Nigella Seeds (Kalonji) | 1/4 tsp |
| Fenugreek Seeds | 1/4 tsp |
| Celery Seeds | 1/4 tsp |
| Dried Red Chillies | 2 |
| Dried Mango Powder (Amchur) | 1/2 tsp |
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Total Time: 55 minutes
Instructions
-
Roast the Achari Masala:
Start by preparing the Achari Masala. In a dry pan, roast the mustard seeds, cumin seeds, fennel seeds, nigella seeds, fenugreek seeds, and celery seeds until they release their fragrant aroma. Be careful not to burn them. Once roasted, set them aside to cool slightly. -
Grind the Masala:
Transfer the roasted spices to a mixer grinder, and grind them along with the dried mango powder into a fine powder. Set this achari masala aside. -
Prepare the Brinjal:
Coat the brinjal with a little oil, then place it along with the onion and tomatoes in a baking tray. Bake them in a preheated oven at 200°C (400°F) for 30 minutes, or until the brinjal is fully cooked and soft. Remove from the oven and set aside to cool. -
Peel and Mash the Vegetables:
Once the brinjal cools down, peel off the skin and mash the pulp using a fork. Similarly, peel and finely chop the onion. Peel the tomatoes, remove the seeds, and mash them. -
Cook the Base:
Heat oil in a pan over medium heat. Add the grated ginger, chopped garlic, chopped green chillies, and a pinch of asafoetida. Sauté for about a minute until fragrant. -
Add the Vegetables and Spices:
To the pan, add the chopped onion, mashed tomato, turmeric powder, coriander powder, red chili powder, and salt. Stir well, and cook for about 3 minutes, allowing the spices to meld with the vegetables. -
Add Achari Masala and Brinjal:
Add the prepared Achari Masala, mango pickle, and the mashed brinjal to the pan. Mix everything thoroughly and cook for an additional 3-5 minutes, allowing the flavors to combine. -
Garnish and Serve:
Once the Achari Baingan Bharta is cooked to perfection, garnish with fresh coriander leaves. Serve hot with Tawa Paratha or a side of Lasuni Daal for a fulfilling and flavorful meal.
Serving Suggestions
Achari Baingan Bharta is best enjoyed with soft, crispy Tawa Parathas or hot, steamed rice. You can also pair it with a tangy yogurt dip or a fresh salad to enhance the meal experience.
Nutritional Information (Approximate per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 140 kcal |
| Protein | 3 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 7 g |
| Sugars | 8 g |
| Fat | 5 g |
| Saturated Fat | 0.7 g |
| Sodium | 250 mg |
| Potassium | 800 mg |
| Vitamin A | 1200 IU |
| Vitamin C | 25 mg |
| Calcium | 60 mg |
| Iron | 2.5 mg |
Achari Baingan Bharta is an excellent choice for those looking for a flavorful, healthy, and vegetarian meal. The mix of smoky brinjal, tangy pickle, and fragrant achari masala creates a delightful dish that is perfect for any occasion, from a regular weekday lunch to a special gathering.
