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Pickles Of India: Bengali Style Baingan Achar


May 02, 2018

PREPARATION TIME

COOKING TIME

SERVES

4

PREPARATION LEVEL

Medium

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.

INGREDIENTS

    500 gms Eggplant (black long eggplant preferably without seeds)
    4-5 Garlic clove, paste
    1 teaspoon ginger, paste
    1 tablespoon Panch phoron
    1 tablespoon Red chilli powder
    1 tablespoon Cumin powder
    1 tablespoon Turmeric powder
    1 tablespoon Coriander powder
    1 tablespoon Bhaja Moshla (Dry roast cumin seeds and dry red chilli powder)
    4-5 Green chillies slit
    1 cup vinegar
    4-5 tablespoons Brown sugar
    1 ½ cup Emami Mustard Oil
    Salt to taste

DIRECTIONS

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.

About Ananya BanerjeeFollow On

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Ananya is a successful home chef, cookbook author, food stylist and consultant. She is known for her unique pop-ups that focus on Ethiopian as well as Bengali and Odisha food. Ananya-r Rannaghor is her tribute to lost and rare recipes of her home state.

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