Beguner Pickle Recipe l Bengali Style Baingan Achar By Ananya l Pickles Of India

Introduction

This tutorial provides a step-by-step guide to making Beguner Achar, a delicious Bengali-style eggplant pickle. This spicy and flavorful pickle adds a unique touch to any meal and is easy to prepare using simple ingredients. Perfect for enhancing your meal or enjoying as a snack, this recipe embodies the essence of Bengali cuisine.

Step 1: Prepare the Eggplant

• Ingredients Needed:
  • 500 grams of black long eggplant (preferably seedless)
  • Salt
  • 1 tablespoon turmeric powder

1. Cut the Eggplant: Dice the eggplant into small cubes.
2. Season the Eggplant: In a bowl, apply salt and turmeric powder to the diced eggplant.
3. Fry the Eggplant:
   • Heat oil in a pan for deep frying.
   • Deep fry the eggplant cubes until golden brown.
   • Drain the fried eggplant and set aside on paper towels to remove excess oil.

Step 2: Prepare the Spice Mixture

• Ingredients Needed:
  • 4-5 garlic cloves (made into paste)
  • 1 teaspoon ginger (made into paste)
  • 1 tablespoon Panch phoron (Bengali five-spice mix)
  • 1 tablespoon red chili powder
  • 1 tablespoon cumin powder
  • 1 tablespoon turmeric powder
  • 1 tablespoon coriander powder
  • 4-5 tablespoons brown sugar
  • 1 cup vinegar
  • Salt to taste
  • 1 ½ cup Emami Mustard Oil

1. Heat Oil: In a separate pan, heat the remaining mustard oil.
2. Add Spices:
   • Add Panch phoron to the hot oil and let it sizzle.
   • Stir in the ginger and garlic paste and sauté for a few minutes.
3. Make a Thick Paste:
   • In a bowl, combine the red chili powder, cumin powder, turmeric powder, and coriander powder with a teaspoon of water to form a thick paste.
   • Add this paste to the pan and sauté until the oil separates from the mixture.

Step 3: Combine Ingredients

1. Add Sugar and Vinegar:
   • Stir in the brown sugar and salt to taste.
   • Pour in the vinegar and bring the mixture to a boil.
2. Add Fried Eggplant:
   • Gently fold in the fried eggplant and slit green chilies.
   • Let the mixture simmer for 3-4 minutes, stirring occasionally, until oil floats to the top.

Step 4: Final Touches

• Sprinkle Bhaja Moshla:
  • Add a sprinkle of bhaja moshla (a mixture of dry roasted cumin seeds and dry red chili powder) to enhance the flavor.
• Cool and Store:
  • Allow the pickle to cool completely before transferring it to a clean, dry jar.

Conclusion

You have now successfully made Beguner Achar, a delightful Bengali-style eggplant pickle. This recipe is not only simple but also adds a burst of flavor to your meals. For best results, let the pickle marinate for a few days before consuming. Enjoy it with rice, parathas, or as a condiment with your favorite dishes!