Baigan Ka Achaar
Ingredients
- Quantity: 2.5 kgs. (Appx.)
- 1kg. brinjal (baigan) peeled and chopped
- 1 tsp. salt, 300 ml. hot water
- 100 gms. tamarind (imli)
- 50 gms. cumin seeds (jeera)
- 25 gms. dry red chillies
- 50 gms. ginger (adrak) minced
- 300ml. vinegar (sirka)
- 150 ml. oil (tel)
- 2 tsp. mustard (rai)
- 225 gms. sugar
- 50 gms. cloves garlic (lahsun) peeled
Method
Sprinkle salt on the baigan pieces and keep them aside for 30 minutes.
Soak imli in hot water for 20-25 minutes. Extract its juice by pressing it several times in a sieve.
Put jeera, dry lal mirch, adrak, lahsun and 2 tbsp. sirka in a grinder and make a paste.
Heat oil in a large sauce pan and saute rai. Add masala powder. Fry for 2 minutes, while stirring all the time.
Add baigan pieces, imli juice, sirka and sugar. Let it come to the boiling point. Reduce the heat. Cook for 20-25 minutes more. Remove from the heat.
Keep aside to cool and fill in an air-tight jar. Always store this achaar in a refrigerator.
This achaar will remain fresh for about two weeks.