Vegna Achaar (Kashmiri aubergine pickle)
Ingredients
- 12 oz Aubergines baingani, washed, dried, cut into 1/2 inch cubes
- 1 tbsp Vegetable oil
grind to a fine paste with 1-2 tsp vinegar:
- 4 Garlic lasan cloves
- 1 Ginger adrak, 1 inch piece
- 5 Dry red chillies sookhi lal mirch
- 1/4 tsp Turmeric haldi powder
- 2 1/2 tbsp Jaggery gur
- 3 1/2 oz Vinegar sirka
- Salt to taste
pound together:
- 3 Green cardamom choti claichi
- 1 Cinnamon dalchini, 1/4 inch stick
- 2 Cloves laung
- 4 Black peppercorns sabut kali mirch
Instructions
- Heat the oil in a pan; add the ground paste and saute for 3 minutes. Add the aubergines and cook till almost done.
- Add jaggery, vinegar, and salt; mix well. Lower heat and simmer till the oil floats on top.
- Add the pounded spices, mix well and keep aside to cool.
- Store in airtight jars.
Calories: 84 kcal
Carbohydrates: 14 g
Protein: 2 g
Fat: 3g
Saturated Fat: 1 g
Trans Fat: 1 g
Sodium: 7 mg
Potassium: 284 mg
Fiber: 3 g
Sugar: 9 g
Vitamin A: 373 IU
Vitamin C: 56 mg
Calcium: 29 mg
Iron: 1 mg