Achari Bharwa Baingan is a delicious Indian dish where small eggplants are stuffed with a tangy and spicy pickle-style masala. The flavor of this stuffed eggplant, also known as achari bharwa baingan, is bold, with hints of mustard, fennel, and fenugreek. It tastes tangy, slightly spicy, and rich, making it a flavorful accompaniment to roti or rice.
With a few preparations, you can prep and make this stuffed eggplant (Achaari Bharwan Baingan) in just 10 minutes. And the magic is ready to use curry paste (premade curry paste), pickle spice mix (or achari masala). If you have both the spices ready, then it takes only 10 minutes to prepare any stuffed vegetables.
Brinjals, also known as eggplants, are low-fat and low-carb vegetables, making them a good option for the keto diet. Spices contain some sugar content, but the amount used is less, and hence, they can be considered for the keto diet.
Add 2-4 tablespoons of curry paste and water to create a gravy base. There is no need to add any other spices to it. Add only salt as per taste.
If you like stuffed vegetables and prepare very often,then this is one of the best idea to save your cooking time. This saves almost 30 minutes of your cook time.
There are other variations of stuffing used for such recipes, such as peanut paste and grated coconut paste.
Here, I would request you to read other similar posts like mushroom matar masala, paneer tikka masala, gatte ki sabzi, and palak paneer. Also read matar paneer curry, dum aloo, bagara baingan, lauki kofta curry, malai kofta curry, shaam savera curry.
Recipe Card for Stuffed Pickled Eggplants Or Achaari Baingan Masala
Easy 10 Minutes Stuffed Pickly Eggplants
Ingredients
Preparing Stuffing
- 2 tbsp Ready to use curry paste
- 2 tbsp Pickle Spice Mix
- 250 gm eggplants (choose smaller ones with dark skin)
- ยฝ tsp Aamchur/ Dry mango powder
- ยฝ tsp Salt
Frying Stuffed Brinjal
- 4 - 5 tbsp Refined Oil
Instructions
- Take 2 tbsp curry paste and 2 tbsp pickle spice mix in a bowl. Add salt and dry mango powder and mix well.
- Cut slits vertically from base to stalk but don't cut the stalks. Stuff the mixed masala or paste firmly into brinjals. You can cut quarters also.
- Similarly stuff all brinjals with mixture. Keep aside on a dry plate.
- Heat oil in a pan or kadai. drop the stuffed brinjals slowly into the pan once oil is hot. Cover with a lid and cook on low flame.
- Don't stir. But flip with help of a tong to avoid breaking of brinjals and masalas will be intact inside brinjals. Drizzle some extra salt from top and sides.
- It won't take more than 10 minutes to get this stuffed eggplants cooked properly. Turn off the gas and serve hot.
Notes
- To make curry, add the left out stuffing mix (after filling the eggplants) or 2 tbsp stuffing mixture to the pan and add ยผ cup water and let it simmer for 5 - 7 minutes.
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