Safed Achari Baingan Recipe (Recipe In Hindi)

White pickled brinjal is a delicious recipe made from light green brinjal. In this dish, brinjal is cooked with pickles and spices which gives this vegetable a different taste from other brinjal vegetables.  Brinjal, onion, cumin, mustard, ginger, garlic, turmeric powder, coriander powder, red chilli powder, dry mango powder, tomato, salt, coriander, red chilli powder, mustard, cumin, fennel, nigella seeds, celery, fenugreek. grains, dried red chilli, oil   500 grams brinjal 1 onion, finely chopped 1/2 teaspoon cumin seeds 1/2 teaspoon mustard seeds 1 inch ginger, grated 2 cloves of garlic, grated 1/2 teaspoon turmeric powder 1 tablespoon coriander powder 1 teaspoon red chili Powder 1/2 teaspoon dry mango powder 1 tomato, chopped Salt as per taste 1 green coriander, finely chopped For pickle spice 1 teaspoon red chilli powder 1 teaspoon mustard 1 teaspoon cumin 1 teaspoon fennel 1 teaspoon nigella Seeds of 1 teaspoon celery 1/4 teaspoon fenugreek seeds 4-5 dry red chillies Oil, as per use     20   40     To make white pickled brinjal, first of all we will make the pickle masala. To make the pickle masala, first of all add mustard seeds, cumin seeds, fennel seeds, nigella seeds, celery seeds, fenugreek seeds and dry red chillies in a pan. Cook well for 1 minute and cook until it turns light brown. Turn off the gas and let it cool down a bit. Now put it in a mixer grinder and grind it well. Keep it separately. Wash and clean the brinjal. Make a slit in the middle of the brinjal. Now heat oil in a pan. Add mustard seeds and cumin seeds and let it cook for 15 seconds. Now add onions and cook till they become soft. After the onion becomes soft, add ginger garlic paste to it and let it cook for 1 minute. After 1 minute, add turmeric powder, coriander powder, red chilli powder and pickle masala. Mix and add chopped tomatoes to it. Cook until tomatoes become soft. After cooking, add brinjal to it. Mix everything well. Add some dry mango powder and mix. Add some water so that the masala does not stick to the bottom. Add salt, cover the pan and let it cook on low flame. Cook till the brinjal becomes soft, turn off the gas and garnish with green coriander. Serve white pickled brinjal with garlic dal and phulka for lunch.