Baingan ka Pani wala Achar


June 20, 2014

As easy as 1-2-3 and unlike other pickles… has just a whisper of oil!

Slit n boil mini baingan/eggplant in water till they become a little tender…but not completely cooked through. Toss with the pickle masala.
Add salt to taste.
Also add just enough mustard oil as is required to coat the baingan lightly. Place baingan in an airtight glass container and keep in sun for 2-3 days. Then keep refrigerated. This pickle lasts easily for 10-15 days within which it must be consumed.

For the pickle masala
1tsp red chili pwdr
1/2 tsp haldi
3tsp rai ki dal

PS: This pickle tastes delicious with simple food like dal Chawal or dahi chawal.

Note: this pickle comes out especially good, if you make them with the thin long baingan. Luckily for the first time in 15 years, I managed to get my hand on these beauties…and the results were absolutely delicious…Mmmmm!
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5 comments on “Baingan ka Pani wala Achar

  1. August 6, 2014 PJK

    Hi Ruchi would you have the recipe for Paani waali Mirch? It’s a Rajasthani pickle.

    • June 13, 2015 ruchiairen

      You could use the same recipe with green chillies too.

    • June 19, 2015 ruchiairen

      You can use the same recipe with green chilies as well.

  2. April 27, 2016 Sonu

    After boiling baigan there is water in baigan, doesn’t it get spoilt?

    • April 28, 2016 ruchiairen

      No it doesn’t!


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