Achari Baingan (Pickled Aubergine)

I hope that is the right translation. I wanted to do something different today for dinner and i was checking some food blogs and came upon this recipe. I did change the original recipe a bit according to what i had 🙂 .


2 large Eggplant/Aubergine/Brinjal
4 cloves Garlic
1 inch Ginger
1 tsp Cumin seeds
1 tsp Fennel seeds
1 tsp Nigella seeds or Kalonji or onion seeds
2 twig Curry Leaves
1 can Chopped Tomatoes
1  1/2 tsp Coriander powder
1/2 tsp Turmeric powder
1 tsp Pepper Powder
Salt to taste



  1. Add about 2 tbsp of oil in the kadai. Add cumin, fennel, kalonji and curry leaves when it is hot.
  2. When it gets browned, add the ginger and garlic and stir till its browned.
  3. Followed by onions and stir till browned.
  4. Add the chopped tomatoes and stir till the oil floats on top.
  5. Add the coriander, turmeric, pepper and salt.
  6. Stir them for about 3 minutes.
  7. Add the brinjals and stir till it gets cooked.
  8. Serve hot with rice.

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