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.