Bengan ka Achar By Zubaida Tariq

Ingredients:

• Bottle gourd ½ kg
• Dry red chilies 10
• Garlic 8 cloves
• Chopped ginger 2 tbsp
• White cumin 1 tbsp
• Tamarind 250gm
• Mustard oil 2 cups
• Jaggery 2 tbsp
• Hot water 2 cups
• White vinegar 1 cup
• Mustard seeds 2 tsp
• Nigella seeds 1 tsp
• Fenugreek seeds few
• Curry leaves few
• Salt to taste

Method:

1. Cut eggplants and add some salt in them.
2. Soak tamarind in some water, take out its pulp.
3. Add in red chili, garlic cloves, 2 tbsp chopped ginger, 1 tbsp white cumin and 1 cup white vinegar. Grind it.
4. Take 2 cups of mustard oil in th pan, add in 2 tsp mustard seeds and some fenugreek seeds.
5. Add in grinded masala and cook it.
6. Then add in eggplants, green chilies, curry leaves, 1 tsp nigella seeds, tamarind paste and 2 tbsp jiggery.
7. When the eggplant is cooked, add in nigellla seeds, green chillies. Simmer it, cool it and pour it in the jar.