Vegna Achaar
( Kashmiri Aubergine Pickle )

Vegna Achaar
(Kashmiri Aubergine Pickle)

Ingredients:
350 gm Aubergines (baingan), washed, dried, cut into ½ “cubes
1 tbsp Vegetable oil

Grind to fine paste with 1-2 tsp vinegar:
4 Garlic (lasan) cloves
1 Ginger (adrak), 1” piece
5 Dry red chillies (sookhi lal mirch)
¼ tsp Turmeric (haldi) powder
2 ½ tbsp jaggery (gur)
½ cup Vinegar (sirka)
Salt to taste

Pound together:
3 Green cardamom (choti elaichi)
1 Cinnamon (dalchini), ¼ “ stick
2 Cloves (laung)
4 Black peppercorns (sabut kali mirch)
 

1. Heat the oil in a pan; add the ground paste and sauté for 3 minutes. Add the aubergines and cook till almost done.
2. Add jaggery, vinegar, and salt; mix well. Lower heat and simmer till the oil floats on top.
3. Add the pounded spices, mix well and keep aside to cool.
4. Store in airtight jars.

Serves : 4-6