Achari Baingan — a Punjabi pickled-spice aubergine

Achari Baingan is a Punjabi aubergine dish built around the spice blend used in Indian pickles — fennel, mustard, fenugreek, nigella and cumin, finished with dried mango powder and a swirl of yoghurt and cream. Despite the name, there is no actual pickle in the recipe: it is the pickling masala that does the work.

Ingredients (serves 4)

For the brinjal marinade

• 2 cups brinjals (aubergine / eggplant), cut into 1-inch cubes
• 1 tbsp ginger-garlic paste
• 1 tsp chilli powder
• 1/2 tsp turmeric powder
• 1 tsp oil
• Salt to taste
• Oil for shallow-frying or roasting (see Q&A above for the lighter method)

For the achari masala (whole spice tempering)

• 1 tsp fennel seeds (saunf)
• 1 tsp mustard seeds (rai / sarson)
• 1 tsp fenugreek seeds (methi)
• 1 tsp nigella seeds (kalonji)
• 1/2 tsp cumin seeds (jeera)
• 1/2 tsp asafoetida (hing)

For the gravy

• 2 tbsp oil
• 1/2 cup sliced onions
• 1 tsp ginger-garlic paste
• 1 tsp chopped green chillies
• 1/2 tsp turmeric powder
• 1/2 tsp chilli powder
• 1/2 tsp Punjabi garam masala
• 1/2 tsp dried mango powder (amchur)
• 3/4 cup whisked curds (dahi)
• 1/2 cup fresh cream
• 2 tbsp finely chopped coriander, to finish
• Salt to taste

Method

1. Combine the brinjal cubes with the marinade ingredients in a deep bowl. Toss gently and rest for 5 minutes.
2. Heat oil in a kadhai and shallow-fry (or roast — see the lighter method above) the marinated brinjals until golden on all sides. Drain on absorbent paper and keep aside.
3. In a small bowl, combine the fennel, mustard, fenugreek, nigella and cumin seeds with the asafoetida. This is your achari masala.
4. Heat 2 tbsp oil in a deep pan and add the achari masala. When the seeds crackle, add the sliced onions, ginger-garlic paste and green chillies. Sauté on medium for 2 minutes.
5. Add turmeric, chilli powder, garam masala, dried mango powder and salt. Sauté for a further 2 minutes.
6. Lower the heat and add the whisked curds, fried brinjals and fresh cream. Stir continuously for 2-3 minutes so the curds incorporate smoothly.
7. Garnish with coriander and serve hot with steamed rice or Punjabi-style roti.

Nutrition values per serving will vary by cooking method and ingredient choices. For lighter cooking-method swaps and ingredient substitutions, see the FAQs above.