Achari aloo baigan (pickled eggplants with potato)

Name: Achari aloo baigan (pickled eggplants with potato)
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 6-8 baby eggplants/baigan; 1 onion, chopped; 2 potatoes, cubed; 2 tsp. ginger-garlic paste; 3 tbsp. tomato puree; 1/2 tsp. turmeric; 3/4 tsp. amchur powder (mango powder); To taste, salt; 3 tbsp. oil; 3 tbsp. cilantro, chopped; 1/4 cup water; 1 tsp. fennel seeds; 1 tsp. mustard seeds; 1 tsp. nigella (kalonji); 1/2 tsp. cumin seeds; 1/2 tsp. chilli flakes; 2 green chillies, halved

Sarvat Hanif @sarvathanif

Canada

This is toothsome dish that combines the earthy taste of eggplants with the comforting goodness of potatoes, all infused with tangy pickling spices.
This dish gets its name from the word “Achari”, which means pickle, as it uses a unique blend of spices commonly found in Pakistani pickles like fennel seeds, mustard seeds, fenugreek, and nigella seeds.
The vegetables are sautéed in oil, which enhances the authentic pickled flavour, and then cooked with tomatoes, and a hint of lemon juice for a deliciously tangy twist.
Achari Aloo Baingan pairs perfectly with hot rotis, parathas, or steamed rice, making it a versatile meal for both lunch and dinner.
This dish is not only bursting with flavour but is also wholesome, quick to prepare, and perfect for anyone who loves bold, spicy, and tangy Pakistani cuisine.

Sarvat Hanif @sarvathanif

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Ingredients

30minutes

4 servings

6-8baby eggplants/baigan
1onion, chopped
2potatoes, cubed
2 tsp.ginger-garlic paste
3 tbsp.tomato puree
1/2 tsp.turmeric
3/4 tsp.amchur powder (mango powder)
To taste, salt
3 tbsp.oil
3 tbsp.cilantro, chopped
1/4 cupwater
1 tsp.fennel seeds
1 tsp.mustard seeds
1 tsp.nigella (kalonji)
1/2 tsp.cumin seeds
1/2 tsp.chilli flakes
2green chillies, halved

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Steps

30minutes

1

In a heavy bottom pan, dry roast whole spices on a medium low flame.
2

Shake and heat until a warm, nutty aroma arises.
3

Allow the spices to cool completely. Add it to a grinder and coarsely grind. Set aside.
4

Wash and clean eggplants and slice into wedges.
5

Heat oil in a pan and add the eggplants. Fry until soft. Remove from pan and set it aside.
6

To the same pan add potatoes. Cook until soft and brown. Remove from pan and set it aside.
7

To the same pan, add a tablespoon of oil, and ginger-garlic paste. Cook for a minute.
8

Add chopped onions and saute until translucent in colour.
9

Add tomato puree, mix and cook for 2-3 minutes..
10

Stir in the powdered spices and ground spices. Mix and cook for 2-3 minutes.
11

Add sauteed vegetable green chillies and water.
12

Cover and cook until the veggies are soft and tender. Adjust salt according to taste.
13

Garnish with chopped cilantro leaves.
14

Serve with warm rotis.