Pakistan – Achari Baingan (Pickle Flavor Brinjal)

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by Dahiza Umar

INTRODUCTION TO THE DISH

This dish is very popular in the Punjab region of Pakistan. This is actually a vegetarian dish, made up of Brinjal / eggplant. This dish is actually flavored pickle and many other spices are used in this dish. The use of brinjal is not common in the usual routine. So to consume the nutrients of these vegetables, mothers made this unique kind of dish. Make it flavorful by using unique, authentic flavors. So pickle is a very commonly used thing in Punjab and even out of it. The use of pickle in this dish make it flavorful. In Punjab, the use of ingredients like cumin, coriander, and other crushed red chilies, etc. The only main ingredient is brinjal and others are just spices to make it an authentic Punjabi dish.

There are many types of brinjal found all over the world. The use of brinjals and even you can use eggplant in this dish. They have almost the same flavors, other are the spices add to this dish to make it a kick of bursting flavors. The look of the dish is not tempting at all, but the flavors are amazing.

FLAVORS OF THE DISH

The use of the ingredients in this dish gives it an aromatic kick, mouth bursting flavors, and amazing aroma. The use of fresh clarified butter is common in Punjab, so this pure butter has an amazing aroma and flavor that make any dish and amazing flavors. Then the dry spices, like cumin, coriander, herbs, garam masala, crushed fresh chilies. They give them a unique flavor and amazing texture.

We can say that this dish is salty, sour and spicy .

NAMING OF THE DISH

This dish is very simple but with bursting flavors like herbs and the use of other vegetables in the dish. Onions, tomatoes, garlic, ginger to make curry like texture. The word ACHAR means, Pickle and BAINGAN are actually called brinjal. So the combination of flavors with the use of ingredients makes the name of the dish.

There is another variety of the same dish which we called as BHAGARE BAINGAN. In this dish, the seasoning is prepared and dropped over the dish. Seasoning is prepared from butter, some oil, garlic chopped, and some other herbs to make it more popping out of flavors.

TRADITION OF MAKING ACHARI BAINGAN

In this dish, usually, round brinjals are taken. Then cut this brinjal from the side to make four pieces but don’t detach it from the top knot. Then make a dry spices mix and infused into the cut of brinjals. This makes brinjal more spicy and aromatic. Now curry is made according to the usual traditional curry. After frying, add this brinjal into the curry and the dish is ready to serve.

TIME REQUIRED

  • Preparation time : 20 minutes
  • Cooking time : 20 minutes
  • Total time : 40 minutes

NUTRITIONAL ASPECTS

  • Calories : 158
  • Carbohydrates : 15 grams
  • Protein : 9 grams
  • Fats : 8 grams

SERVINGS

This dish can be served to 4 persons easily.

INGREDIENTS FOR DRY BRINJAL SPICES

  • Cumin powder : 1 tbsp
  • Mango powder : 1 tbsp
  • Coriander powder : 1 tbsp
  • Chaat masala : 2 tbsp
  • Red chilies : 1 tsp
  • Salt: 1 tsp
  • Turmeric : 1/2 tsp
  • Garlic powder : 1 tsp
  • Dry fenugreek powder :2 tbsp
  • Ginger powder : 1/2 tsp

METHOD

  • Mix all the dry spices together and make a herb dry spice mix
  • Now cut the brinjal from the center to make 4 partitions, and add the dry spices into that cuts.
  • Let this brinjal set for 10 minutes.
  • Then just give this brinjal a light brown effect from the top by frying it.
  • Let them rest aside.

INGREDIENTS FOR CURRY

  • Onions : 2
  • garlic chopped : 2 tbsp
  • Ginger paste : 4 tbsp
  • Green chilies : 4
  • Tomatoes : 4
  • Oil : 1/2 cup
  • salt : 1/2 cup
  • Red pepper : 2 tbsp
  • Black pepper : 1 tsp
  • Green coriander : 4 tbsp
  • Turmeric powder : 1tsp
  • Yogurt : 1 cup
  • Cream : 2tbsp

METHOD OF COOKING

  • Take oil in the cooking pot and add chopped onions over it.
  • Fry it a little, then add chopped garlic and ginger paste.
  • Then add tomatoes with all the spices.
  • Let it cook the vegetables for 15 minutes.
  • Now at the end, add yogurt with fried brinjals.
  • And served.

SERVINGS : 4 TO 6 PERSONS

CUISINE : ASIAN, PAKISTAN, PUNJAB

COURSE : MAIN COURSE/ SIDE DISH

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