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Achaari Bangun

A wonderful vegan dish that uses a delicate blend of spices to give this dish a unique pickled flavour.
Course Dinner, Main Course
Cuisine Indian, vegan


Achaari pickling spice blend

  • 1 tsp fennel seeds
  • 1 tsp mustard seeds
  • 1 tsp fenugreek seeds
  • 1 tsp nigella seeds kalonji
  • ½ tsp cumin seeds
  • ½ tsp chilli flakes


  • 1-2 Aubergines washed and chopped into 5cm pieces
  • 1 tbsp mustard oil or Rapeseed oil
  • ½ tsp cumin seeds
  • ½ tsp asafoetida
  • 1 onion sliced
  • 2 potatoes peeled and diced 3cm pieces.
  • 2 cloves garlic sliced
  • 2 tomatoes diced
  • 1 tsp salt
  • 1 tsp ginger grated
  • 2 chillies sliced
  • 1 tsp turmeric
  • 1 tsp Kashmiri chilli powder
  • 1 tsp coriander seeds ground
  • 1 tsp mango powder amchoor
  • handful coriander leaves chopped


Achaari spice mix

  • In a heavy bottom pan, dry roast all the spices on a medium low heat until fragrant and nutty. Shake the pan so they don't burn. Remove from the heat and put into a bowl so they don't continue to cook.
  • Allow the spices to cool completely then in a spice grinder blitz to a fine powder.


  • If using mustard oil heat to smoking then allow to cool before cooking. Add the oil to the pan to warm.
  • Add the cumin seeds and asafoetida once fragrant add the sliced onion and stir to cook until just starting to colour.
  • Stir in the sliced garlic for about 2 minutes before adding the chopped tomatoes.
  • Stir and cook until the tomatoes begin to break down. You may need to add a little water to help them cook.
  • Stir in the salt, ginger and chillies along with the achaari spice mix, turmeric, chilli powder, ground coriander seeds and mango powder. Mix and cook for another 2-3 minutes.
  • Stir in the diced potatoes and coat with the masala reduce the heat to the lowest setting and leave for a few minutes with the lid on the pan.
  • Add the aubergine, stir to coat, cover and cook until the veggies are soft and tender. You shouldn't need to add any water if its on a very low heat but if you want to help them cook more quickly you can add about 50ml's.
  • Stir occasionally after about 20 minutes the potatoes and aubergine should be soft.
  • Garnish with chopped coriander leaves, a few kalongi seeds and serve with lots of fresh roti's.


This recipe is sponsored by Mediterranean Supermarket 
Keyword indian, indian curry, indian dish, vegan dish