Achari Baingan Bharta Recipe
Well, if the name itself wasn't enough to get you drooling, this version has some fragrant and inviting pickling spices to take the already amazing smoky eggplant dish many notches higher.
Enjoy Achari Baingan Bharta with Phulkas and Panchmel Dal for a weekday meal.
You can also try other Baingan recipes such as
10 M
45 M
55 M
3 Servings
Ingredients
- 1 Brinjal (Baingan / Eggplant)
- 3 Tomatoes
- 1 Onion
- 5 Garlic , cloves, finely chopped
- 2 Green Chillies , finely chopped
- 1 inch Ginger , grated
- 1/2 teaspoon Turmeric powder (Haldi)
- 2 tablespoons Coriander (Dhania) Leaves , chopped
- 1 tablespoon Coriander Powder (Dhania)
- 1 teaspoon Red chilli powder
- 1-2 teaspoons Mango pickle , optional
- 1-1/2 teaspoon Achari masala
- Cooking oil , as required
- Asafoetida (hing) , a pinch
- Salt , to taste For the achaari masala
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds (Jeera)
- 1 teaspoon Fennel seeds (Saunf)
- 1/4 teaspoon Kalonji (Onion Nigella Seeds)
- 1/4 teaspoon Methi Seeds (Fenugreek Seeds)
- 1/4 teaspoon Ajwain (Carom seeds)
- 2 Dry red chillies
- 1/2 teaspoon Amchur (Dry Mango Powder)
How to make Achari Baingan Bharta Recipe
To begin making the Achari Baingan Bharta, firstly set aside the amchoor powder and dry roast all the ingredients under ‘For the ochre masala’, until fragrant and now add amchoor powder and grind to a powder. (not very fine).
The next step is to make the bharta. In a large baking tray, place the onion with its pee, greased eggplant and tomatoes and roast the veggies for 30 minutes at 200 degrees preheated oven. Set it aside to cool down completely.
Skin the eggplant and mash it completely using a fork. Peel the onions and roughly chop or process it roughly in a food processor. Separate the skin and seeds from the tomatoes and mash them roughly.
In a hot wide pan, add oil, ginger, garlic, green chillies, hing and stir it around for a minute or two.
Add the onions, tomatoes, turmeric, coriander powder, chilli powder and some salt, mix well and cook for a couple of minutes until you see its starting to dry out.
Now add the achaari masala, mango pickle and mashed baingan and combine it well with the tomato mixture and cook until you see the bhartha coming together.
Adjust the seasoning and garnish it with some fresh coriander.
Enjoy Achari Baingan Bharta with Phulkas and Panchmel Dal for a weekday meal.
Gauravi Vinay
Stories of a Mindful Mouth! Gauravi Vinay is a finance graduate and an ex stock broker now a full time mum. She loves travelling and learning about new cultures. She derives massive inspiration to cook from her mum and grandma who are amazing cooks as well. In addition to her love for cooking, she has a huge interest in nutrition and aspires to go in that direction someday. Lastly she loves to experiment with healthy and local ingredients and make plant based food fun and exciting.
