A traditional authentic Lahore Amritsar pickle recipe made with taro and eggplant. It is flavorful and can be stored for later use.
Ingredients
Main Ingredients
- 750gBaigan (eggplant)
- 1cupMustard oil
- 1 1/2cupBrinjal water stock
Spices and Seasonings
- 1tbspRed chilli powder
- 1tbspDegi mirch
- 1tbspTurmeric powder
- 2tbspKalonji
- 1tbspSalt
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.
Tips & Tricks
Ensure the kachalu is not overcooked to maintain texture.
Store the pickle in a cool, dry place to enhance its shelf life.
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Preeti Kalia
(@hobbi_espassion)
Authentic Punjabi Recipes Easy cooking videos Collabs- preetikalia179@gmail.com Jalandhar Authentic Punjabi Recipes Easy cooking videos Collabs- preetikalia179@gmail.com Jalandhar...
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