Baigan achari or pickled eggplants are the tangy and spicy punjabi sabji. It has aromatic flavors of spices we use for making pickles. Everyone has different style to cook achari baigan, some use achar ka masala for preparing achari sabji however I have used onions n all the spices we use in pickle and tomatoes to make it tangy and spicy. Let’s start with the preparation of the receipe.
Small round eggplants or Baigan 1/2 kg slit into four parts, 2 medium sized onions chopped, 2 medium sized tomatoes chopped, 8 to 10 garlic pods chopped, 1tsp chopped ginger, 2 green chillies chopped, 6 to 8 curry leaves, mustard seeds 1tsp, cumin seeds 1/2 tsp, fennel seeds 1tsp, fenugreek seeds 1/4tsp, Onion seeds or kalonji 1/4 tsp, 1red chilli,hing 1/8 tsp, turmeric powder 1tsp, coriander powder 1tsp, red chilli powder 1/2 tsp, salt to taste, mustard oil 2tbsp.
In a wok heat 2tbsp of mustard oil add slit eggplants and deep-fry it until it turns golden brown. Once fried take it out in a plate. In d same hot oil add mustard seeds, cumin seeds, fennel seeds, kalonji, fenugreek seeds and a dry red chilli. Add chopped garlic ginger and onions to it and fry, add curry leaves to it. When onions turns golden brown add chopped tomatoes to it and cook it till turns soft. Add turmeric powder, red chilli powder, coriander powder and salt and stir it and let d masala cook properly. Now add deep fried eggplants to it and mix the masala properly with the eggplants and squeeze half lemon juice to it and turn of the flame. The tangy spicy and aromatic baigan achari is ready to serve with roti or paranthas.