Ingredients

• Eggplant 1 kg

• Garlic paste 1 tbs

• Ginger paste 1 tbs

• Green chillies 10

• Salt to taste

• With vinegar as required

• Sugar 2 tbs

• Salt to taste

• Turmeric 2 tsp

• Vinegar 1 small bottle

• For Tempering:

• Cooking oil 2 cups

• Cumin (grounded) 1 tsp

• Fenugreek seeds 1/2 tsp

• Curry leaves 8 leaves

• Mustard seeds 1 tsp

• Garlic cloves (cut finely) 1 tsp

• Ginger (cut finely) 1 tsp

 

Cooking Directions

• Firstly cut the eggplant with its green stalk in small square pieces and soak in cold water.

• Make a paste of ginger-garlic with the help of white vinegar.

• Cut a slit in green chillies and fill this paste in them.

• Heat oil in a wok.

• Add the tempering spices and fry them till golden.

• Then add turmeric and chillies and fry.

• Then add spice stuffed green chillies, eggplant pieces, sugar, salt, and left vinegar.

• Fry this for 5 minutes more.

• Keep the flame low.

• Your tasty achaar is ready.

• Keep the eggplant whole. Be careful while cooking, that you don't brake it in pieces.

• This achaar can be kept for 15 days.

• But if you want to preserve it for longer. Then add in this mixture, 3 tbs. of tamarind pulp.