Achari Baingan

Achari Baingan



  • 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


1.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.

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

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

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

5.Add the stuffed aubergines. Toss.

6.Sprinkle some salt according to taste. Toss. Serve.


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Urooj Fatima

A self-motivated & result oriented individual whose modus operandi is to weave elements of success together & forge ahead in all spheres of life.

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