Vardenenga Achaar (Aubergine pickle South Indian style)
Ingredients
- 1.1 lb Aubergines baingan, cut into 2 inch fingers, immersed in salt water
- 7 floz Sesame til oil
- 2 1/2 oz Ginger adrak, sliced
- 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 Sugar
- 9 floz Vinegar sirka
- Salt to taste
Instructions
- Drain and rub the aubergines with some salt and leave in the sun to dry for 4 - 5 hours.
- Heat the sesame oil in a pan; add ginger and garlic; saute till golden brown. Remove and keep aside.
- 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.
- When the aubergines are cooked, season with salt.
Calories: 308 kcal
Carbohydrates: 41 g
Protein: 10 g
Fat: 14g
Saturated Fat: 2 g
Sodium: 28 mg
Potassium: 1070 mg
Fiber: 9 g
Sugar: 21 g
Vitamin A: 2172 IU
Vitamin C: 333 mg
Calcium: 313 mg
Iron: 7 mg