Pickles Of India: Bengali Style Baingan Achar

Add a spicy touch to any meal with this delicious Beguner Achar/Baingan Achar by Ananya. Once you taste the addictive flavour of this eggplant pickle cooked in Emami Healthy and Tasty Kachi Ghani Mustard Oil and varied spices, this unique Bengali achar will become a must-have in every single meal.

Pickles Of India: Bengali Style Baingan Achar
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Cut eggplant into small cubes. Apply salt and turmeric powder, deep fry and drain. Keep aside.

Heat rest of the mustard oil, add panch phoron, ginger & garlic paste. Combine all the powder with a teaspoon of water and make a thick paste, now add that paste to the pan. Sauté until oil separates.

Add sugar, salt to taste and vinegar and let the mixture come to a nice boil.

Add the fried eggplant, green chillies and simmer for 3-4 minutes until oil floats on top.

Sprinkle bhaja moshla.

Ananya Banerjee

Ananya Banerjee

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