Safed Achari Baingan Recipe: White Aubergine in Pickled Spices
Introduction
Experience the vibrant flavors of Indian cuisine with the Safed Achari Baingan, a delightful dish featuring white aubergine infused with a blend of pickled spices. This recipe not only highlights the unique taste of brinjal (baingan) but also showcases the aromatic spices that define Indian cooking. Perfect for a comforting dinner or a quick weeknight meal, this dish pairs beautifully with soft phulkas or steaming rice.
Ingredients
| Ingredient | Quantity |
|---|---|
| Brinjal (Baingan / Eggplant) | 500 grams |
| Onion (finely chopped) | 1 |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| Mustard seeds | 1/2 teaspoon |
| Ginger (grated) | 1 inch |
| Garlic (grated) | 2 cloves |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Coriander Powder (Dhania) | 1 tablespoon |
| Red Chilli powder | 1 teaspoon |
| Amchur (Dry Mango Powder) | 1/2 teaspoon |
| Tomato (chopped) | 1 |
| Salt | To taste |
| Coriander (Dhania) Leaves (finely chopped) | 1 |
| Red Chilli powder | 1 teaspoon |
| Mustard seeds | 1 teaspoon |
| Cumin seeds (Jeera) | 1 teaspoon |
| Fennel seeds (Saunf) | 1 teaspoon |
| Kalonji (Onion Nigella Seeds) | 1 teaspoon |
| Ajwain (Carom seeds) | 1 teaspoon |
| Methi Seeds (Fenugreek Seeds) | 1/4 teaspoon |
| Dry Red Chillies | 4-5 |
| Sunflower Oil (for cooking) | As needed |
Nutritional Information (per serving)
| Nutrient | Value |
|---|---|
| Calories | Approx. 150 |
| Protein | 2 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 4 g |
| Total Fat | 10 g |
| Saturated Fat | 1 g |
| Sodium | 200 mg |
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
Servings
- Servings: 4
Cuisine and Course
- Cuisine: Indian
- Course: Dinner
- Diet: Vegetarian
Instructions
To embark on the culinary adventure of making Safed Achari Baingan, we begin by preparing the achari masala, which forms the flavorful foundation of this dish.
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Prepare the Achari Masala:
- In a pan, combine the mustard seeds, cumin seeds, fennel seeds, kalonji, ajwain, methi seeds, and dry red chillies.
- Dry roast these spices over medium heat until they become fragrant and slightly browned, which should take about 3-5 minutes.
- Once roasted, turn off the heat and transfer the spices to a blender or spice grinder. Grind them into a coarse powder and set aside. This aromatic mixture will be your achari masala.
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Prepare the Brinjal:
- Wash the brinjal thoroughly and pat it dry.
- Cut the brinjal in half lengthwise, ensuring you keep the stem intact. This allows the masala to infuse beautifully inside the brinjal as it cooks.
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Cook the Base:
- Heat sunflower oil in a heavy-bottomed wok or pan over medium heat.
- Add the mustard seeds and cumin seeds, allowing them to crackle, which releases their oils and enhances their flavors.
- Add the finely chopped onions and sauté until they become translucent and the raw smell dissipates, usually about 3-4 minutes.
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Add Aromatics:
- Introduce the grated ginger and garlic into the pan, stirring well and cooking until they turn golden brown. This step enriches the base with a deep flavor.
- Next, sprinkle in the turmeric powder, coriander powder, red chilli powder, and the prepared achari masala.
- Add the chopped tomato and sauté the mixture until the tomatoes soften and meld into the spice mix, creating a luscious base.
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Combine Brinjal with Spices:
- Carefully add the slit brinjal halves into the sautéed masala, ensuring they are coated well with the spices.
- If desired, sprinkle in a little amchur (dry mango powder) to enhance the tangy flavor and stir gently.
- Pour in a splash of water, just enough to prevent the masala from sticking to the pan, and season with salt to taste.
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Slow Cook the Dish:
- Cover the pan with a lid and reduce the heat to low. Let the brinjal cook slowly, allowing it to absorb all the flavors, for about 25-30 minutes.
- Check occasionally to ensure the masala doesn’t stick and add a bit more water if necessary. The brinjal is done when it becomes soft and tender.
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Final Touches:
- Once cooked, turn off the heat and garnish the dish with freshly chopped coriander leaves, adding a pop of color and freshness.
Serving Suggestions
Serve the Safed Achari Baingan hot, paired with warm phulkas smeared with ghee or alongside fluffy steamed rice. This dish can stand alone as a hearty one-dish dinner or be complemented with a side of raita or salad for a complete meal. Enjoy the fusion of flavors and the delightful experience this Indian classic brings to your dining table!
Conclusion
The Safed Achari Baingan not only delivers a burst of flavors but also embodies the warmth and comfort of home-cooked Indian meals. With its vibrant spices and tender eggplant, this dish is sure to become a favorite in your recipe repertoire, perfect for any occasion. Happy cooking!
