BAIGAN AUR LEHSUN KA ACHAAR

Today I am sharing a very delicious and interesting pickle recipe with Aubergine and Garlic. It is so finger licking good. This is a instant pickle and stays good in the fridge for 10-15 days if you can resist. The pickle was wiped clean in a week as my boys loved it. I am going to make another batch soon. Baigan Aur Lehsun Ka Achaar is absolutely lip smacking.

Some Facts about Instant Pickles:

• Achaar is the term for pickle, a popular condiment in Indian cuisine.
• Pickles in the north of the country are typically made with mustard oil.
• In South India pickles are made with sesame oil.
• Pickles are mostly made in summers with traditional method so that they are long lasting and can be stored for a year.
• During winters pickles are made with a combination of seasonal vegetables
• It is an integral part of our cuisine and good for health when eaten in moderation.
• Each state has its own variety of pickles. Some are sweet and some are spicy.
• People with health issues should consult their doctor .
• The melange of spices can turn any fruit or veggie into a lip-smacking and aromatic pickle. 

About this Group:

I have just joined the this group A-Z Recipe Challenge started by Jolly and Vidhya. This is season 2 with the theme still being A-Z ingredients but this time the ingredient should be in Hindi.Star ingredient should be the hindi name of the vegetable.So for the coming months we will be improving up our Hindi Ingredients vocabulary. This month we are sharing a recipe which starts with Letter B.

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Ingredients for Baigan Aur Lehsun Ka Achaar:

• Tender Brinjal : I have used tender Purple Brinjals. You can use Pearl Brinjal too.
• Garlic Cloves: I like to whole garlic in pickle. Adds a nice aroma to the pickle.
• Mustard Seeds: An integral part of pickle. I have used black mustard seeds.
• Fenugreek Seeds: Do not burn or over roast them as the pickle will turn bitter.
• Kashmiri Red Chilli Powder: Adds a nice colour and mild heat to the pickle.
• Sesame Oil: I have used Sesame oil. You can use any odorless oil instead.
• Salt to taste: I have used crystal salt or Kal Uppu. You can use normal salt instead.

Recipe for Baigan Aur Lehsun Ka Achaar:

• Author: Preethi Prasad
• Prep Time : 10 Mins
• Cook Time : 30 Mins
• Total Time : 40 mins
• Course : Pickle
• Cuisine : Indian

• Wide bottom Pan
• Spatula
• Blender
• Chopping Board
• Knife

Ingredients for Baigan Aur Lehsun Ka Achaar:

• 250 Gms Tender Brinjal
• 12 Garlic Cloves
• 2 Tbsp Mustard Seeds Plus 1 Tsp Mustard
• 1 Tsp Fenugreek Seeds
• 4 Tbsp Kashmiri Red Chilli Powder
• 3/4 Cup Sesame Oil
• Salt to taste
• 25 Grams Tamrind

Method:

• Dry roast Fenugreek seeds until they turn colour.
• Turn off the heat. In the same hot pan add mustard seeds and mix well.
• Allow it to cool completely before grinding to a coarse powder.
• Keep it aside.
• In the same pan dry roast the tamrind until it is nicely dry. Gringd with salt to a fine powder. Keep it aside.

Preparing the Brinjal and Garlic:

• Wash and dry the brinjal completely.
• Chop the brinjal into 1″ Length wise strips . Peel the garlic cloves and keep them aside.
• Heat 1/2 Cup oil in a wide bottom pan.
• Add mustard seeds and once it crackles add garlic cloves .
• Once they turn slightly brown remove them and transfer to a plate.
• Now add chopped brinjal pieces and stir fry untill it changes colour.
• Remove them once they are soft and turn colour.
• Allow the garlic and brinjal to cool completely.
• In the hot oil add chilli powder and turn off the heat . Allow it to cool .

Final Stage of Pickle:

• Add the garlic , brinjal to the cooled Oil and chilli powder mix.
• Add the fenugreek mustard mix and tamrind salt powder.
• Mix all the ingredients nicely.
• Transfer the pickle to a clean sterilized Bottle . Let it sit for a day or two for the spice mix to be nicely incorporated.
• Serve and Enjoy!!!!!!!!!!!!!

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