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Sizzling Veggies: Achari Baingan

With winter just around the corner, vegetarians can look forward to a hot and spicy evolution of eggplant in this recipe, writes Chef Sanjay Patel.

(Above): Achari Baingan (eggplants) [Photo: SILICONEER]

  • To be mixed into a marinade
  • 2 tbsp ginger-garlic paste
  • 1 tsp chili powder
  • 1/2 tsp turmeric powder
  • salt to taste
  • 1 tsp oil

  • Other ingredients
  • 2 cups eggplant, cut into 1” cubes
  • oil for deep frying
  • 1 tsp fennel seeds
  • 1 tsp mustard seeds
  • 1 tsp fenugreek seeds
  • 1 tsp nigella seeds (kalonji)
  • ½ tsp cumin seeds
  • ½ tsp asafoetida (hing)
  • 2 tbsp oil
  • ½ cup sliced onions
  • 1 tsp ginger-garlic paste
  • 1 tsp chopped green chilies
  • ½ tsp turmeric powder
  • ½ tsp chili powder
  • ½ tsp garam masala
  • ½ tsp dried mango powder (amchur)
  • salt to taste
  • ¾ cup yogurt, whisked well
  • ½ cup cream
  • 3 tbsp chopped coriander leaves


Mix ginger-garlic paste, chili powder, turmeric powder, salt and oil to form a paste (marinade) and keep aside.

Add eggplants to the marinade and keep aside for 15 minutes. Heat oil in a pan and fry the eggplants till golden brown.

Mix fennel seeds, mustard seeds, fenugreek seeds, onion, cumin seeds and asafoetida (hing) in a small bowl. Heat oil in a pan and add the mixture.

When seeds crackle, add onions, ginger-garlic paste and green chilies and sauté till the onions turn translucent. Add the turmeric powder, chili powder, garam masala, dry mango powder and salt and sauté for 2 minutes. Add yogurt, fried eggplants and fresh cream and mix gently. Cook for 3-4 minutes.

Garnish with coriander leaves and serve hot with rice or rotis.

Sanjay Patel has a degree from the Culinary Institute in Birmingham, U.K., and is certified in food and hygiene. He was named 1996 Chef of the Year by Quality Cuisine, U.K. Patel is executive chef at Milan restaurant in Milpitas, Calif.


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