Vegna Achaar (Kashmiri aubergine pickle)

Vegna Achaar (Kashmiri aubergine pickle)

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Servings: 6
Calories: 84

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
Cuisine Indian
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