Aachari Baingan (Pickled Eggplant)

This recipe wins as my favorite hands down. It is so flavorful and the combination of the tomatoes, eggplant and the spices….beautiful, beautiful!!!


Eggplant – 4, Japanese variety

Oil – for deep frying

Kalonji ( Onion Seeds) – ½ tsp

Saunf ( Fennel Seeds) – 1 tsp

Jeera ( Cumin Seeds) – ½ tsp

Rai ( Mustard Seeds) – ½ tsp

Haldi – ½ tsp

Green Chili – 2-3, finely chopped

Ginger – 1 tsp (roughly crushed)

Garlic – 1 tsp ( grated)

Diced tomatoes – 2, 8oz cans

Salt – to taste


  1. Dice the Eggplant into 1” cubes. Deep fry them and keep aside.
  2. In a separate wok (Kadhai), heat 1 tbsp oil, put in the Onion Seeds, Fennel Seeds, Cumin Seeds and Mustard Seeds.
  3. Once the Mustard Seeds splutter and the Jeera seeds get a golden color, add the Haldi, Green Chili, Salt, Ginger and Garlic and sauté for a minute.
  4. Add in the tomatoes and cook covered, stirring frequently, till the mixture leaves oil.
  5. Add in the fried Eggplant, mix well and cook for just another couple of minutes. Be careful not to overcook.
  6. You can serve it as a dish or as pickle.


  1. Be careful not to burn the tomatoes. Hover around the stove while this is cooking.
  2. The secret to this recipe lies in the Tomatoes mixture cooking well, so have patience and enjoy the process.
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0 thoughts on “Aachari Baingan (Pickled Eggplant)

  1. finished eating the baingan now.
    after cooking it now. couldnt wait. ate straight from the kadhai.
    my verdict : reminds me of a village in punjab where some old lady cooked this dish and served it to me with some makki di roti ( i actually had it with bread _ chutney bread) and said Beta thoda aur kha le ; and beta kept helping himself to more…..until the kadhai was empty.

    thank you you two angels.

    1. Lol…Sudhir!

      That has got to be the funniest depiction of Aachari Baingan I’ve ever heard. We’re so glad you enjoyed the baingan. Thanks for being a great inspiration to our male viewers who may be hesitant about trying out some of the recipes.

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