Safed Achari Baingan (Indian Style White Pickled Eggplant)
An aromatic, tangy, and spicy eggplant dish, perfect for pairing with dal and flatbreads like phulkas.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Eggplant (Baingan) | 500 grams |
| Onion (Finely Chopped) | 1 medium |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Mustard Seeds (Rai) | 1/2 teaspoon |
| Ginger (Grated) | 1-inch piece |
| Garlic (Grated) | 2 cloves |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Coriander Powder (Dhania) | 1 tablespoon |
| Red Chilli Powder | 1 teaspoon |
| Amchur Powder (Dry Mango Powder) | 1/2 teaspoon |
| Tomato (Chopped) | 1 medium |
| Salt | To taste |
| Fresh Green Coriander (Cilantro) | Finely chopped |
| Dry Red Chilies | 4-5 pieces |
| Fennel Seeds (Saunf) | 1 teaspoon |
| Kalonji (Nigella Seeds) | 1 teaspoon |
| Carom Seeds (Ajwain) | 1 teaspoon |
| Fenugreek Seeds (Methi) | 1/4 teaspoon |
| Oil | As required |
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 60 minutes
Servings: 4
Cuisine: Indian
Course: Dinner
Diet: Vegetarian
Instructions:
-
Prepare the Achari Masala (Pickling Spice Mix):
Begin by making the achari masala (pickling spice). In a pan, dry roast the mustard seeds (rai), cumin seeds (jeera), fennel seeds (saunf), kalonji, carom seeds (ajwain), fenugreek seeds (methi), and dry red chilies for about 1 minute on medium heat. Stir constantly until they are slightly brown and aromatic. Turn off the heat and allow the spices to cool. Once cooled, grind them into a fine powder using a grinder. Set this masala aside. -
-
Prepare the Eggplant:
Wash and clean the eggplants thoroughly. Make a slit in the center of each eggplant, but do not cut it all the way through. This will help the spices infuse into the eggplant during cooking. -
Cook the Aromatics and Spices:
In a deep pan or kadhai, heat oil. Once the oil is hot, add mustard seeds and cumin seeds. Allow them to splutter for about 15 seconds. Add the finely chopped onion and sauté until it becomes soft and translucent. Add the grated ginger and garlic, and cook for another minute until the raw smell disappears. -
Add the Ground Spices and Tomatoes:
Now, add the turmeric powder, coriander powder, red chili powder, and the freshly ground achari masala to the pan. Stir everything well and cook the spices for a minute. Then, add the chopped tomato and cook until the tomato softens and becomes mushy. -
Cook the Eggplant:
Add the prepared eggplants into the pan. Stir gently to coat the eggplants with the spices. Sprinkle in the amchur powder for a tangy flavor and adjust the salt to taste. Add a little water if needed to prevent the spices from sticking to the bottom of the pan. -
Simmer and Cook:
Cover the pan and cook the eggplant on low heat until it softens and becomes tender, which should take about 25-30 minutes. Keep checking occasionally and stir gently to ensure the eggplants cook evenly without burning. -
Garnish and Serve:
Once the eggplants are cooked to your desired softness, turn off the heat. Garnish with freshly chopped green coriander (cilantro) for a fresh, herby note. -
Serving Suggestion:
Safed Achari Baingan can be served with garlic dal (lentils) and soft phulkas (Indian flatbread) for a delicious and wholesome meal.
Tips:
- Adjusting Spice Levels: If you prefer a milder version, reduce the amount of red chili powder and dry red chilies.
- Additional Flavor: You can also add a pinch of asafoetida (hing) while roasting the spices for an additional layer of flavor.
- Storage: This dish can be stored in the refrigerator for up to 2 days, and the flavors deepen over time. Reheat before serving.
Enjoy the tangy, spicy, and aromatic flavors of this Safed Achari Baingan as part of your Indian-inspired dinner spread!
