Image of Vegna Achaar (Kashmiri aubergine pickle)

Vegna Achaar (Kashmiri aubergine pickle)

Servings: 6

Author:

Course:

Pickling [/dishes/preserves/pickling/] Preserves [/dishes/preserves/]

Cuisine:

Indian [/cuisines/indian/]

Instructions

1 Heat the oil in a pan; add the ground paste and saute for 3 minutes. Add the
aubergines and cook till almost done.
2 Add jaggery, vinegar, and salt; mix well. Lower heat and simmer till the oil
floats on top.
3 Add the pounded spices, mix well and keep aside to cool.
4 Store in airtight jars.