Mushroom Achari

Baingan Achari is a mouthwatering side-dish that caters to the great Indian obsession with pickles. This Mushroom Achari is a spin-off from that popular dish and it’s just as delicious. Indian pickles, called achar in north India, are quite different from the pickles we eat here in the United States. They are made with all sorts of vegetables– mango and lemon being the more popular choices– and they are fiery red with bold tones of tart and hot that tease your tastebuds and whet your appetite. The reason why pickles taste so special are a couple of very special spices that go into them: nigella seeds, or kalonji, and fennel seeds, or saunf. Baingan Achari takes the alchemy of those spices and puts them to work in a subzi, or a side dish, that is much quicker– and easier – to make than a jar of pickles, and has about the same effect on the appetite. In my eggplant-loving home Baingan Achari is always a popular choice for dinner. But the last time I had a craving for this dish I didn’t have any eggplant on hand. I did have some mushrooms, though, so I thought, why not? Check to get new recipe updates by email.

My Mushroom Achari tasted so great, I couldn’t wait to share it. The spongy mushrooms soak up all the goodness and flavor of the spices and you can use just about any kind of mushroom– button, cremini, shiitake, portabella are all good here. This is also a very versatile dish that you can soak up with a roti or naan or serve up alongside some dal and rice.