Achari Bharwan Baingan

Achari Bharwa Baingan (Achari Baingan)is a lip smacking North Indian preparation of an eggplants stuffed with pickling spices. Acahari Bharwan Baingan makes a brilliant main course for lunch as well as dinner and couples best with phulkas, nan, parathas, pooris, dal-rice and even Khichdi. The key to get delicious achari baingan flavour is use of little pickle oil that lift up the flavour a notch higher. Do try it and I am absolutely sure you all will love it to the core 🙂

I have away from cooking past few weeks, whatever is happening in my kitchen its totally made by my maid. But my inner ghost keeps me dragging into the kitchen at least once in a week to ensure I don’t forget cooking 🙂 and it again won battle against me. I know, I have been on and off from this space but I ensure to get the best from my kitchen to you all 🙂

Achari flavoured delicacies are my hubby’s favorite, so I mostly stock my kitchen pantry with some home made Achari masala too…
Here are some more Achari recipes you might love to try:
Achari Bhindi
Achari Paneer Choley

Ingredients:-
15, eggplants ( small variety), slit quarterly
2 cups, onions, finely chopped
1/2 cup, tomatoes, finely chopped
1 teaspoon, ginger, grated
1&1/2 teaspoon, garlic, finely chopped
1&1/2 teaspoon, red chili powder
1/2 teaspoon, turmeric
1 teaspoon, amchoor ( dry mango powder)
2 tablespoon+2 tablespoon, Oil
2 tablespoon, achaar ( any pickle) oil
1/2 teaspoon, kasuri methi
Juice of one small lemon
Salt as per taste

Dry roast and grind:-
1 teaspoon, cumin seeds
1 teaspoon, fennel seeds
1/2 teaspoon, methi seeds (feneugreek seeds)
1 teaspoon, nigella seeds ( kalonji)
1 teaspoon, mustard seeds
1 tablespoon, coriander seeds

For Tempering:-
1/2 teaspoon, mustard seeds
1/2 teaspoon nigella seeds
1/2 teaspoon, fennel seeds
1/2 teaspoon, cumin seeds

Method:-
In heavy bottom pan, heat 2 tablespoon of oil.
Add onions and fry until soft and light golden
Add ginger garlic and sauté for few minutes until raw smell goes off
Add tomatoes, ground masala powder, red chili powder, turmeric and amchoor
Sauté on high heat for 2-3 minutes
Add few tablespoon of water and cook until masala is done well
Take it off the heat and cool
Transfer the masala on to plate and mix achaar oil
Now, stuff the slit eggplants with this prepared masala
In the same pan, heat another 2 tablespoon of oil.
Add the tempering and allow it to crackle
Place the stuffed eggplants in the pan along with the remaining masala
Cover and cook until just done, Toss gently in between
Lastly sprinkle lemon juice, kasuri methi and mix
Dish out and garnish with green coriander leaves.
Serve hot with phulkas, pooris, nan, dal-rice, khichdi of your choice