Home Recipes Vegetarian Achari Baingan Aloo (Pickled Eggplant and Potatoes)
More sharing options at the end of the article
Achari Baingan Aloo (Pickled Eggplant and Potatoes)
By Aroosa Tabasum   

Achari Baingan AlooThis refreshingly simple eggplant recipe is a modern take on Baghare Baingan – the traditional Hyderabadi dish that requires a blend of several exotic spices and a whole lot of preparation. Achari Baingan on the other hand can be whipped up in 20 minutes! The versatile eggplant lends itself well to unique flavors and forms – curried or sautéed, pickled eggplants are a flavorful menu addition.


  • Eggplants – 4-6, Indian style, whole small round
  • Potatoes – 2 large, cut into thick rounds
  • Shan Pickle Spice or Achar Spice – 1 packet
  • Garlic – 1 tbsp, crushed
  • Cooking oil – ½ cup
  • Cilantro – ½ cup, for garnish, optional


Achari BainganMake cross-shaped slits in the eggpalnts without separating them.

Mix the Shan spice with garlic, add a little water to make a thick paste.

Rub the mixture on the inside of the eggplants through slits (1 tbsp of mixture per eggplant, more or less for desired spice level).

Heat oil in a wok (karahi/kadahi), add eggplants and potatoes and cook until light golden-brown.

Achari Baingan AlooCover and continue cooking on medium low heat, periodically turning over to cook all sides evenly. Cook for approximately 25 minutes or until potatoes are tender. Reduce heat if required.

Sprinkle with cilantro and serve hot with naan or roti (Indian pita) and yogurt raita (yogurt and cucumber sauce).

Prep Time: 15 minutes

Cooking Time: 30 minutes

Serves: 4-6

Print E-mail

Add comment

Security code

Connect With Us