Kachalu Baigan ka Achaar

Name: Kachalu Baigan ka Achaar
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 10
Cuisine: Indian
Ingredients: 750 g Baigan (eggplant); 1 cup Mustard oil; 1.5 cup Brinjal water stock; 1 tbsp Red chilli powder; 1 tbsp Degi mirch; 1 tbsp Turmeric powder; 2 tbsp Kalonji; 1 tbsp Salt

Preeti Kalia (@hobbi_espassion)

Indian Side Condiment Vegan Gluten-Free

A traditional authentic Lahore Amritsar pickle recipe made with taro and eggplant. It is flavorful and can be stored for later use.

Prep Time

20min

Cook Time

10min

Total Time

30min

Ingredients

10 Servings

(1 serving = 1 piece)

Main Ingredients

750g
Baigan (eggplant)
1cup
Mustard oil
1 1/2cup
Brinjal water stock

Spices and Seasonings

1tbsp
Red chilli powder
1tbsp
Degi mirch
1tbsp
Turmeric powder
2tbsp
Kalonji
1tbsp
Salt

How to make Kachalu Baigan ka Achaar

Preparation of Vegetables

Wash and boil kachalu (taro) until tender but not too soft. Cut into cubes.
Wash and cut baigan (eggplant) lengthwise. Boil them for 2-3 minutes in 4 cups of water with a spoon each of turmeric and salt. Strain and keep the stock.

Mixing Ingredients

In a bowl, add kachalu, baigan, salt, red chilli powder, degi mirch, saunf powder, rai powder, turmeric powder, and kalonji.
Add mustard oil and brinjal water stock. Mix all ingredients well.
Transfer the mixture into a glass jar.