Ingredients with Measurements:
- 1 large eggplant (baingan), sliced into thin rounds
- 1/4 cup mustard oil
- 1 tablespoon fennel seeds
- 1 tablespoon mustard seeds
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 1 tablespoon red chili powder
- 1 tablespoon turmeric powder
- 1 tablespoon salt
- 1/4 cup white vinegar
- 1/4 cup sugar
Special equipment needed:
- A large mixing bowl
- A skillet or frying pan
- A glass jar with a tight-fitting lid
Step-by-step instructions:
1. In a large mixing bowl, combine the sliced eggplant with 1 tablespoon of salt. Mix well and let it sit for 30 minutes.
2. After 30 minutes, rinse the eggplant slices thoroughly with water and pat them dry with a paper towel.
3. In a skillet or frying pan, heat the mustard oil over medium heat.
4. Add the fennel seeds, mustard seeds, coriander seeds, and cumin seeds to the skillet. Cook for 1-2 minutes or until the seeds start to pop.
5. Add the red chili powder and turmeric powder to the skillet. Cook for another 1-2 minutes, stirring constantly.
6. Add the eggplant slices to the skillet and mix well.
7. Add the white vinegar and sugar to the skillet. Mix well and cook for 5-7 minutes or until the eggplant is tender.
8. Transfer the eggplant mixture to a glass jar with a tight-fitting lid.
9. Let the achaar cool to room temperature before storing it in the refrigerator.
- Time:
Preparation time: 40 minutes
- Cooking time: 10 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 120
- Fat: 8g
- Carbohydrates: 11g
- Protein: 2g
Substitutions for ingredients:
- Mustard oil can be substituted with any other vegetable oil.
- White vinegar can be substituted with apple cider vinegar or lemon juice.
Variations:
- Add chopped onions and garlic to the skillet for extra flavor.
- Use different spices such as garam masala or curry powder for a different taste.
Tips and tricks:
- Make sure to rinse the eggplant slices thoroughly to remove excess salt.
- Use a glass jar with a tight-fitting lid to store the achaar in the refrigerator.
- The longer the achaar sits in the refrigerator, the more flavorful it becomes.
Storage instructions:
- Store the achaar in a glass jar with a tight-fitting lid in the refrigerator for up to 2 weeks.
Reheating instructions:
- Serve the achaar cold or at room temperature.
Presentation ideas:
- Serve the achaar as a side dish with any Indian meal.
Garnishes:
- Garnish with fresh cilantro leaves for extra flavor.
Pairings:
- Serve with any Indian meal such as biryani or curry.
Suggested side dishes:
- Serve with naan bread or rice.
Troubleshooting advice:
- If the eggplant is too salty, rinse it again with water.
Food safety advice:
- Make sure to store the achaar in a clean and dry glass jar with a tight-fitting lid.
Food history:
- Baingan Ka Achaar is a popular Indian pickle made with eggplant.
Flavor profiles:
- Spicy, tangy, and slightly sweet.
Serving suggestions:
- Serve as a side dish with any Indian meal.
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Region: Indian