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Achari Baingan Aloo Recipe

5 from 8 votes
Total: 40 minutes

Baby eggplants and potatoes cooked with spicy blend of aromatic spices creates the right combinations of flavors. Achari Baingan Aloo Recipe is a simple, vegetarian and a gluten-free dish! Achari Baingan Aloo Recipe

Are you wondering the same – eggplants in winter?  With summer behind us, bounty of fresh fruits and vegetables becomes scarce. But fear not, with a little planning and effort it is still possible to enjoy greens and veggies all year long. 

During summer, my weekend routine is to visit our local farmers market that is bursting with the smell and sight of fresh produce. Towards the end of the summer, I start stocking up on all the veggies which are harder to find in winters. Small eggplants (to make achari baingan aloo recipe), big eggplants (to make bharta), karela (bitter gourd), Fenugreek leaves, mint leaves, just to name a few. 

With all that purchase, it is impossible to fill your fridge with fresh, organic veggies. So how do I stock them? Will cover that later in the recipe. Achari Baingan Aloo Recipe

Today’s recipe comes from my mom’s signature dishes. This was one of her favorites and a must have in our house. Achari baingan aloo recipe is a simple and lip smacking dish. As the name suggest, small eggplants and potatoes are cooked in pickled spices. 

Recipe below is shown in two steps . First step includes dry roasting of the spices. Dry roasting is important as it releases the magical oils that are trapped inside the raw seeds. Cool and coarsely grind all the seeds. Second step involves cooking and assembling of the veggies. 

After all the ingredients are mixed in, recipe calls to pour in water. This dish is traditionally enjoyed in a thick semi liquid state. So, add according to taste. Garnish with cilantro leaves, adjust seasonings and enjoy! Pair it with your favorite dal and create a yummy meal tonight. 

How to make Achari Baingan Aloo Recipe

Continuing from above – how do I stock my fresh produce ? I freeze them. Here is what I do –

  • Wash and thoroughly clean veggies and greens in a tub of warm water.
  • Clean away all the dirt and impurities.
  • Let veggies air dry completely.
  • For eggplants – I cut them in halves and shallow fry until tender but not soft. Drain on paper towel and store in airtight containers or seal in plastic bags. Good for 4-5 months.
  • For karela (bitter gourd) – peel the skin, and slit them lengthwise. Store in airtight containers or seal in plastic bags. Good for 4-5 months.
  • For fenugreek and mint leaves – chop and seal in plastic bags. I prefer to dry some mint to use in my cooking.
  • If making bharta – roast eggplants, peel and store the eggplant flesh in plastic bags. Good for 4-5 months.

It’s that easy and you can enjoy your favorite veggies all year long.

Achari Baingan Aloo Recipe

5 from 8 votes
Baby eggplants and potatoes cooked with spicy blend of aromatic spices creates the right combinations of flavors. A simple, vegetarian and a gluten-free dish!
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 4 SERVINGS






  • Assemble: all the ingredients listed under pickle spices.
  • In a heavy bottom pan, dry roast all the spices on a medium low flame.
    Dry roast the spices
  • Shake and heat until a warm, nutty aroma arises.
    Dry roast the spices
  • Allow the spices to cool completely. Add it to a grinder.
  • Coarsely pound the spices. Set it aside.
    Grind the spices


  • Wash and clean eggplants.
  • Assemble: rest of the ingredients.
  • Feel free to use chopped tomatoes instead of tomato puree.
  • Wash, peel and chop potatoes. Soak them in cold water to avoid discoloration.
  • Assemble: rest of the spices.
  • Heat oil in a pan. Slice eggplants and add it to the oil.
  • Cook until soft. Remove from pan and set it aside.
  • To the same pan add chopped potatoes.
  • Cook until soft and brown. Remove from pan and set it aside.
  • To the same pan, add a tablespoon of oil and hing (asofetadia), cumin and ginger-garlic paste. Cook for a minute.
  • Add chopped onions and saute until onions turn translucent in color.
  • Add tomato puree, mix and cook for 2-3 minutes.
  • Stir in all the spices - achari masala/ pickled spices and other spices listed in the recipe. Mix and cook for another 2-3 minutes.
  • Add sauteed eggplants and potatoes. Pour in 1/4 cup of water.
  • Cover and cook until the veggies are soft and tender. Adjust salt according to taste.
  • Feel free to leave some water in the sabzi. Garnish with chopped cilantro leaves.
  • Serve with warm rotis.
Disclaimer: The nutritional information provided above is approximate. Variations may exist due to the ingredients/brands used. These numbers should be considered estimates, as they are not calculated by a registered dietician.
Author: Ruchi
Course: Main Course
Cuisine: Indian

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  1. Sonal says:

    Amazing is the word

  2. Daljit Dodd says:

    Why are you so cumbersome recipe should be easily printable?

    • Ruchi says:

      Daljit, what difficulty are you facing in printing a recipe? The print icon is in the top right corner from where the recipe starts. Press that and it will print the recipe for you.

  3. krishna kumar says:

    nice racipe and thanks for suggest

  4. Arthi says:

    Today I was searching for a different than usual baingan recipe and stumbled upon this. I made it just the way you have described and achari baingan aloo turned out to be finger licking delicious. Can’t wait for lunchtime. Thanks for your recipe

    • Ruchi says:

      Pleasure is all mine, Arthi!
      Glad to hear that you found what you were looking for.
      Hope you liked the recipe. πŸ™‚

  5. Beena says:

    U tried ur recipe..superb …was so reluctant to make Baigan …but this was superb..

  6. Shreya says:

    5 stars
    Hello Ruchi,

    First time user of your blog, pulled by the word Achari, so gave a try. It is tasting really good… like a hint of pickle added to curry..
    Thanks a lot.

    • Ruchi says:

      Welcome to the blog, Shreya! I am glad you found what you were looking for.
      Thank you for your lovely feedback. 😊

  7. Ruchi says:

    Thank you for trying the recipe, MrsG!
    The bitter taste may be from the achar masala (pickle spices). Feel free to add a little more sugar or honey to balance out the flavors.