Baingan ka achar Recipe

Cooking Directions

• STEP 1.Wash and dry the eggplants, then roast them on a gas flame until the skin is charred and the flesh is soft.
• STEP 2.Peel off the charred skin and mash the roasted eggplants.
• STEP 3.Heat oil in a pan and add mustard seeds, fenugreek seeds, and asafoetida. Once they splutter, add turmeric and red chili powder.
• STEP 4.Add the mashed eggplants to the pan and mix well with the spices.
• STEP 5.Cook for a few minutes until the flavors are well combined.
• STEP 6.Transfer the pickle to a clean, sterilized jar and let it cool completely.
• STEP 7.Store the pickle in a cool, dark place for at least a week before consuming.
• STEP 8.Serve baingan ka achar as a side dish with rice, roti, or any Indian meal.

Cooking Tips

• Make sure to roast the eggplants until they are completely soft and the skin is charred for the best flavor.
• You can adjust the spice level according to your preference by adding more or less red chili powder.
• Sterilize the jar properly before storing the pickle to ensure its longevity.

Storage and Serving

• Baingan ka achar can be stored in a cool, dark place for up to 6 months.
• Serve the pickle with rice, roti, or any Indian meal as a condiment or side dish.