Vardenenga Achaar (Aubergine pickle South Indian style)

Vardenenga Achaar (Aubergine pickle South Indian style)

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Servings: 8
Calories: 308


  • 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


  • 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
Cuisine Indian
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