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Achaari Baingan


Achaari Baingan

Achaari Baingan



Recipe Servings


Recipe Cook Time


Marut Sikka cooks some fabulously tangy and spicy achaari baingan. Baby eggplants slit, deep fried, stuffed with a tangy masala and tossed.


  • 8 baby aubergines (small sized baingan, slit), lightly dabbed on the inside with some salt and turmeric powder

    Oil to deep fry

    For the masala:

    2 Tbsp coriander seeds, dry roasted

    1 Tbsp saunf (fennel seeds), dry roasted

    1 tsp zeera (cumin) seeds, dry roasted

    1 1/2 tsp methi daana (fenugreek seeds)

    2 tsp white mustard seeds

    1/2 tsp black onion seeds

    1/2 tsp ajwain (carom seeds)

    4 tsp amchoor (mango powder)

    1/4 tsp turmeric powder

    Red chilli powder, to taste

    To toss the aubegines:

    5 Tbsp mustard oil

    2 bay leaves

    3-4 cloves

    2 pinches heeng dissolved in 2 Tbsp water

    Salt, to taste


Slice the aubergines into four leaving them attached only at the stem. Lightly dab the brinjal on the inside with some salt and turmeric powder. Deep fry.

In a pan dry roast coriander seeds, saunf and zeera. Grind these with all the other masalas on the ingredient list.

Stuff the deep fried aubergines with this masala. Keep aside.

In a kadhai / wok, take mustard oil, add bay leaves, cloves and heeng water.

Add the stuffed aubergines. Toss.

Sprinkle some salt according to taste. Toss. Serve.

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Key Ingredients: eggplant, vegetable oil, coriander seeds, fennel, cumin seeds, fenugreek seeds, red chilli, mustard seeds, onion seeds, carom seeds, raw mango powder, turmeric, Red chill, mustard oil, bay leaf, cloves, asafoetida, salt