Vardenenga Achaar (Aubergine pickle — South Indian style) recipe
ingredients
500 g (1.1 lb) Aubergines (baingan), cut into 2 inch fingers, immersed in salt water
1 cup (200 ml) 7 fl oz Sesame (til) oil
3 tbsp (72 g) 2 1/2 oz Ginger (adrak), sliced
3 tbsp (36 g) 1 1/4 oz Garlic (lasan), sliced
2 sprigs Curry leaves (kadhi leaves)
1 cup (200 ml) 7 fl oz Sesame (til) oil
3 tbsp (72 g) 2 1/2 oz Ginger (adrak), sliced
3 tbsp (36 g) 1 1/4 oz Garlic (lasan), sliced
2 sprigs Curry leaves (kadhi leaves)
Grind with 1/4 cup vinegar:
4 1/2 tbsp Garlic (lasan)
3/4 tsp Mustard seeds (raj)
3/4 tsp Fenugreek seeds (methi dana)
40 Dry red chillies (sookhi lal mirch), skin only
3/4 tsp Cumin (jeera) seeds
1/4 cup (37 g) Sugar
1 1/4 cups (250 ml) 9 fl oz Vinegar(sirka)
Salt to taste
3/4 tsp Mustard seeds (raj)
3/4 tsp Fenugreek seeds (methi dana)
40 Dry red chillies (sookhi lal mirch), skin only
3/4 tsp Cumin (jeera) seeds
1/4 cup (37 g) Sugar
1 1/4 cups (250 ml) 9 fl oz Vinegar(sirka)
Salt to taste
method
1. Drain and rub the aubergines with some salt and leave in the sun to dry for 4 - 5 hours.
2. Heat the sesame oil in a pan; add ginger and garlic; saute till golden brown. Remove and keep aside.
3. In the same oil, add curry leaves and spice paste. Add sugar and vinegar; mix well. Add aubergine. Lower heat and cook on simmer for a while. Add fried garlic and ginger; mix well.
4. When the aubergines are cooked, season with salt.
2. Heat the sesame oil in a pan; add ginger and garlic; saute till golden brown. Remove and keep aside.
3. In the same oil, add curry leaves and spice paste. Add sugar and vinegar; mix well. Add aubergine. Lower heat and cook on simmer for a while. Add fried garlic and ginger; mix well.
4. When the aubergines are cooked, season with salt.
serving amount
serves: 6 - 8
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