Begun Achar/Eggplant Pickle
Begun Achar, also known as Eggplant Pickle, is a popular condiment in Bengali cuisine. Made with eggplant as the main ingredient, this tangy and flavorful pickle adds a delightful kick to meals.
Begun Achar is a versatile condiment that can be paired with various dishes, including rice, roti (Indian bread), or as a side to complement main courses. Its tangy, spicy, and slightly sour taste adds a burst of flavor to any meal, making it a beloved addition to the Bengali culinary tradition.
Contributors Bio
I am studying for my Bachelor's degree at Green University in Bangladesh. I really enjoy cooking. So, along with running a homemade food business during the pandemic, I also share this recipe on YouTube with the help of my mother. I learned this recipe from my mother.
আমি গ্রিন ইউনির্ভাসিটি বাংলাদেশে বিবিএ নিয়ে পড়ছি। আমার রান্না করতে অনেক ভালো লাগে। তাই করোনার সময় হোমমেড ফুডের বিজনেস করার পাশাপাশি এই রেসিপিটি আমি ইউটিউবে শেয়ার করি আমার আম্মুর সাহায্য নিয়ে। রেসিপিটি আমার আম্মুর থেকে শিখা।
Eggplant Pickle/ Begun Achar by Fatin Noor Keya
Ingredients
- 2 pcs small eggplants
- ½ cup mustard oil
- 1 tsp mustard seeds
- 1 tsp garlic paste
- ½ tsp ginger paste
- ½ tsp red chilli powder
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp five seasonal spices
- 1 tsp sugar
- salt to taste
Instructions
- First, cut the small eggplants into small pieces. Keep the stem of one eggplant intact and make small slits in the other eggplant.
- Mix all the ingredients well and let them marinate for 5-10 minutes.
- In a pan, add 2 cups of water and the eggplants. Cook on high heat for 5-7 minutes.
- After 5-7 minutes, slightly mash the eggplants and cook for another 5-7 minutes on low heat until the water evaporates and the oil separates.
