Baingan ka achar

 4 tbsp oil
 250g Brinjal
 2 tsp grated ginger
 3 cloves garlic, crushed
 2 pieces cinnamon bark
 10 dried curry leaves, crumbled
 6-10 dried bird chillis (very hot)
 2 fresh red Kashmiri chillis
 1 tsp fenugreek seeds
 1 tsp mustard seeds
 1 tsp turmeric
 1/2 tsp cumin
 250ml light vinegar
 2 tbsp sugar

Prick the Brinjals and roast in a hot oven for 30 minutes, cool and chop into small cubes. Heat oil in a heavy bottom sauce pan and fry the cinnamon, garlic, ginger and curry leaves for a minute or until the aroma rises. Add the aubergines and fry for 5 minutes or so. Crush the remaining dry spices in a pestle and mortar to a rough powder. Stir in the spice powder, vinegar and sugar and cook until the mixture thickens. Ladle into warm sterilised jars and seal.

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