Baingan Achar (pickle)
Baingan Achar is a tangy and spicy Indian pickle made with brinjal (eggplant) and a blend of aromatic spices. It is a perfect accompaniment to enhance the taste of any meal. Ingredients: Mustard oil, Brinjal, Fenugreek seeds, Mustard seeds, Fennel seeds, Hing, Turmeric powder, Red chilli powder, Salt
60min
Cook Time
10
Servings
Recipe
180 kCal
Recipe
1
Wash and dry 500 grams of brinjals. Cut them into small pieces and keep aside.
2
In a pan, dry roast 2 tablespoons of mustard seeds, 1 tablespoon of fenugreek seeds, and 1 tablespoon of fennel seeds until fragrant. Let them cool and then grind them into a coarse powder.
3
In a separate pan, heat 250 ml of mustard oil until it reaches its smoking point. Let it cool down to room temperature.
4
In a large mixing bowl, add the brinjal pieces, ground spice powder, 2 tablespoons of red chili powder, 1 tablespoon of turmeric powder, 1 tablespoon of asafoetida, and salt to taste. Mix well.
5
Pour the cooled mustard oil over the brinjal mixture and mix thoroughly, ensuring all the pieces are well coated with the oil and spices.
6
Transfer the mixture to a clean, dry, and sterilized glass jar. Seal the jar tightly and let it sit in a cool, dark place for 3-4 days, allowing the flavors to develop.
7
After 3-4 days, the Baingan Achar is ready to be served. Store it in the refrigerator for longer shelf life.
Nutrition
180
kCal
2 g
Protein
15 g
Fat
12 g
Carbs
250 ml of Mustard Oil
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500 g of Brinjal
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1 tbsp of Fenugreek Seeds
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2 tbsp of Mustard Seeds
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1 tbsp of Fennel Seeds
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All the tools you would need
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1 tbsp of Hing
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1 tbsp of Turmeric Powder
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2 tbsp of Red Chilli Powder
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Salt to taste
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