Baigan ka achar / brinjal pickle/ pickled eggplant

Main Dish

4 servings

Easy

30 min

Send this recipe to a friend Print this page Ask a question to the author Post your photo of this recipe

Ingredients

• 2 medium sized eggplant
• 1 1/2 tablespoon crushed yellow mustard seeds (this can be obtained at any Indian store or black mustard seeds can be coarsely powdered)
• 1 1/2 tablespoon kalonji or onion seeds
• 1/4 teaspoon methi or fenugreek seeds
• 1 teaspoon saunf or fennel seeds
• 2 tablespoon vinegar
• 1 teaspoon sugar
• 2 teaspoon salt or as per taste
• 1 teaspoon turmeric powder
• 1/2 teaspoon tamarind concentrate
• 2 teaspoon red chili powder roasted for 1-2 minutes (use more if you want it spicy)
• 15 tablespoon oil (preferably mustard oil)

You may like

Eggplant rollatini parmigiana

Preparation

• Wash the eggplant and pat it dry completely. Cut the eggplant into 1 inch cubes.
• Put oil in a pan and add turmeric powder. Add the eggplant pieces and cook on high flames stirring constantly and gently.
• Cook for around 8 -10 minutes. Mix in salt, sugar, tamarind paste and vinegar. Keep aside.
• Roast the fennel seeds, fenugreek seeds, onion seeds and mustard seeds for 4-5 minutes or till crisp.
• Pound it very coarsely using a spice grinder mortar and pestle. If using a electric grinder give a pulse for 2-3 seconds.
• We don't want to powder it but to just bruise the spices so that they will immediately infuse the flavor when added to the oil. Add the spices to the pickle and mix well.
• Keep the pickle in the sun for 2-3 days and later store it in the refrigerator. This pickle keeps good for around 10-15.

Questions

Photos of members who cooked this recipe