Achari Baingan making tips : Often people get speechless on hearing the name of brinjal, and small children do not like to eat brinjal at all, so today, try the brinjal vegetable in a different way than the usual. Many types of qualities are found in brinjal, but the taste of brinjal is not anything special,
so today to make brinjal very tasty, we will try the recipe of white pickled brinjal, which is made by mixing curd and some mild spices. Made with curd, spices, and pickled tadka, this dish doubles the taste on special occasions.
If you also want a special tadka in your lunch or dinner, then try making this pickled brinjal today. As delicious as it is to eat, it is equally beautiful to look at. People of all ages like to eat it with rice. It is a very good option for a side dish. If you are at home, you can also please the guests with this recipe for Achari Brinjal. So, let us quickly know the recipe for making Achari Brinjal.
Ingredients for Safed Achari Baingan :
- Brinjal (small or long) – 6-8 (wash and slit or make light cuts)
- Curd—1 cup (whipped)
- Fennel—1 tsp
- Fenugreek seeds—1/4 tsp
- Nigella seeds—1/4 tsp
- Mustard seeds—1/2 tsp
- Asafoetida—1 pinch
- Ginger-garlic paste—1 tsp
- Green chilies—2 (cut lengthwise)
- Turmeric—1/2 tsp
- Red chili powder—1/2 tsp
- Salt—as per taste
- Mustard oil—3-4 tbsp
- Kasuri methi—1 tsp (optional)
How to Make Safed Achari Baingan :
Slit the brinjals lightly and fry them in hot mustard oil till they turn golden. Keep aside. Heat some mustard oil in a pan. Add fenugreek, fennel, nigella seeds, mustard seeds, and asafoetida. When they start crackling, add ginger-garlic paste and green chilies.
Now add turmeric, chili powder, and salt and fry on low flame for 1-2 minutes. Now add the beaten curd slowly and keep stirring continuously so that the curd does not curdle. Cook it till it starts leaving oil.
Add the fried brinjals to this gravy, cover, and cook on low flame for 5-7 minutes. Add kasuri methi. Serve:
Serve hot white pickled baingan with roti, paratha, or jeera rice. Always use fresh and thick curd. Heat mustard oil well (kada) before eating (heat it till smoke point). If you want, you can also add some lemon juice or dry mango powder at the end.
