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Hyderabadi Achari Baigan (Spicy Picklish Eggplant)

Hyderabadi Achari Baigan is a super yummy dish. The key ingredients of this  preparation are an Achar  which makes this dish so delicious and the curd which gives it a thick and creamy gravy.


Baigan or brinjal or eggplant: 1 cup, chopped in square pieces
Onions: one medium sized, finely chopped
Green chilies: 1-2, finely chopped
Ginger paste: 1 tbsp
Garlic paste: 1 tbsp
Red chilli achar (pickle)  masala: 1 tsp
Curd: 1 cup
Tomatoes: one small, finely chopped
Turmeric powder (Haldi): ½ tsp
Coriander powder(dhania): ½ tsp
Salt as per taste
Cooking oil


  • Cut brinjal into small square pieces.
  • Heat oil in a  kadhai and fry brinjal pieces. Keep the fried brinjal aside.
  • Marinate the  fried brinjal pieces  in curd mixed with aachar masala for 10 minutes.
  • Heat little oil in kadhai.
  • Add green chilies and chopped onions. Fry onions till they turn brown.
  • Add ginger and garlic paste. Fry till golden brown.
  • Add haldi, dhania powder and salt.
  • Add chopped tomato  and cook till they completely softens up.
  • Now add marinated brinjal. Curd may leave some water but keep stiring till all the water evaporates.
  • Garnish with lots of chopped coriander leaves.
  • Serve hot with paratha.

Serves/Makes:  2-3

Possibly Related Posts (Generated Automatically)

  1. Aloo – Baigan Ka Bharta (Spicy Mashed Brinjal and Potatoes)
  2. Baigan Ka Bharta (Spicy Mashed Brinjal)
  3. Dry Baingan Aloo Ki Sabji (Dry Eggplant With Potatoes)
  4. Baigan Wadi (Brinjal Warrian)
  5. Bharwa Baingan (Stuffed Eggplant / Brinjal)

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