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Recipes >> Pickle, Achar Recipes > Baingan Ka Achaar

Baingan Ka Achaar

Baingan Ka Achaar
Prep Time
20 Mins
Cook Time

15 Mins

As Desire
A wonderful recipe of cooked eggplant pickles. Enjoy it with rice or daal.
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4 Ratings
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  • Eggplant 1 kg
  • Garlic paste 1 tbs
  • Ginger paste 1 tbs
  • Green chillies 10
  • Salt to taste
  • With vinegar as required
  • Sugar 2 tbs
  • Salt to taste
  • Turmeric 2 tsp
  • Vinegar 1 small bottle
  • For Tempering:
  • Cooking oil 2 cups
  • Cumin (grounded) 1 tsp
  • Fenugreek seeds 1/2 tsp
  • Curry leaves 8 leaves
  • Mustard seeds 1 tsp
  • Garlic cloves (cut finely) 1 tsp
  • Ginger (cut finely) 1 tsp

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Cooking Directions

  1. Firstly cut the eggplant with its green stalk in small square pieces and soak in cold water.

  2. Make a paste of ginger-garlic with the help of white vinegar.

  3. Cut a slit in green chillies and fill this paste in them.

  4. Heat oil in a wok.

  5. Add the tempering spices and fry them till golden.

  6. Then add turmeric and chillies and fry.

  7. Then add spice stuffed green chillies, eggplant pieces, sugar, salt, and left vinegar.

  8. Fry this for 5 minutes more.

  9. Keep the flame low.

  10. Your tasty achaar is ready.

  11. Keep the eggplant whole. Be careful while cooking, that you don't brake it in pieces.

  12. This achaar can be kept for 15 days.

  13. But if you want to preserve it for longer. Then add in this mixture, 3 tbs. of tamarind pulp.

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