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SAFED ACHARI BAIGAN | WHITE AUBERGINE IN PICKLED CURRY
Course main course
Cuisine north indian
Prep Time
10 minutes

Cook Time
15 minutes
Servings
helping
Ingredients
  • 500 gms Aubergine Brinjals White /
  • 4 tbsp pickle masala Any left over – ( I used from my last season’s mango )
  • 2 Onion – medium chopped
  • 1/2 tsp Cumin
  • 1/2 tsp Mustard seeds
  • 1 tsp Ginger paste
  • 1 tsp Garlic paste
  • 1/2 tsp Turmeric powder
  • 1 1/2 tsp Coriander powder
  • 1 tsp chili powder Red – /
  • 1/2 tsp Amchur Mango powder / – [optional]
  • 1 2 tbsp Tomato Curd – big chopped OR
  • Salt – as needed
  • 4 tbsp Oil
  • coriander Fresh – for garnish
Course main course
Cuisine north indian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
helping
Ingredients
  • 500 gms Aubergine Brinjals White /
  • 4 tbsp pickle masala Any left over – ( I used from my last season’s mango )
  • 2 Onion – medium chopped
  • 1/2 tsp Cumin
  • 1/2 tsp Mustard seeds
  • 1 tsp Ginger paste
  • 1 tsp Garlic paste
  • 1/2 tsp Turmeric powder
  • 1 1/2 tsp Coriander powder
  • 1 tsp chili powder Red – /
  • 1/2 tsp Amchur Mango powder / – [optional]
  • 1 2 tbsp Tomato Curd – big chopped OR
  • Salt – as needed
  • 4 tbsp Oil
  • coriander Fresh – for garnish
Instructions
  1. Wash and clean aubergines and keep aside.
  2. Heat oil in a wok and add mustard and cumin seeds in it and wait till they crackle.
  3. Add chopped onions and saute till raw smell goes off. Now add ginger garlic paste and fry well till golden.
  4. Now add turmeric powder, coriander powder, red chili powder and the pickle masala along with chopped tomato or curd.
  5. Fry everything nicely till oil starts leaving from the sides. Meanwhile slit the aubergines from the middle into two but keep the joint intact. This is done so that the masala gets inside the aubergine nicely while cooking.
  6. Add all the aubergines in the fried masala and mix well carefully such that everything incorporates well.
  7. Add little amchur if required. If the pickle masala used is very old then you may omit adding amchur.
  8. Mix again and add little water just to make sure the masala doesn’t sticks the bottom of the wok.
  9. Add salt as per your taste and slow cook the aubergines in low flame with lid closed.
  10. Once the aubergine soften, turn off the gas and garnish with freshly chopped coriander.
  11. Serve hot with chapati and rice.
Recipe Notes

Note :

If you don’t have pickle masala at home then you can make one by adding the following ingredients …. 

Mustard seeds – 1 1/2 tbsp

Fenugreek seeds/ methi dana – 1 tsp

Fennel seeds/ saunf – 1 tbsp

Cumin seeds – 1 tsp

Onion seeds/ kalonji – 1 tsp

Add everything together in step 2 and follow the rest of the recipe as given.

If you liked this recipe, please drop in your feedback in comments below. Thanks for stopping by!

Love : Shaheen 

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