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Eggplant Pickle (भन्टाको अचार)

About Eggplant Pickle (भन्टाको अचार)

Bhanta ko Achar, or Eggplant Pickle, is a popular side dish in Nepal, often served as an accompaniment to dal bhat (lentils and rice) and other meals. It's known for its tangy, spicy, and smoky flavors, offering a vibrant contrast to milder dishes. This pickle is a staple in many Nepali households and is made using various methods, each resulting in a unique taste.

Picture of Eggplant Pickle

History

The history of Bhanta ko Achar in Nepal is intertwined with the country's agricultural practices and culinary traditions. Eggplants have been cultivated in Nepal for centuries, and using them in pickles is a natural outcome of preserving seasonal produce. The traditional method of charring or roasting eggplants over an open flame or embers adds a smoky depth to the pickle, reflecting cooking methods passed down through generations. Historically, preserving food was crucial, especially in rural areas, and pickling was an effective way to extend the shelf life of vegetables. Bhanta ko Achar, therefore, became an integral part of the Nepali diet, providing flavor and nutrition year-round. Variations in preparation techniques and the use of different spices across regions highlight its adaptability and local influences.

Fact 1

Bhanta ko Achar is typically made with roasted or charred eggplant for a smoky flavor.

How to prepare?

eggplant - 2 mediummustard oil - 3 tablespoonsfenugreek seeds (methi) - 1/2 teaspooncumin seeds (jeera) - 1/2 teaspoondry red chilies - 2-3ginger, minced - 1 teaspoongarlic, minced - 1 teaspoonturmeric powder - 1/4 teaspoonsalt - to tastelemon juice or vinegar - 1 tablespoon (optional)cilantro, chopped - 1 tablespoon

Learn step by step to prepare Eggplant Pickle

  • 1
    Wash and dry the eggplants.
  • 2
    Roast the eggplants directly over an open flame or on a grill until the skin is charred and the inside is soft. Alternatively, you can bake them at 400°F (200°C) for about 30-40 minutes until soft.
  • 3
    Let the roasted eggplants cool slightly. Then, peel off the charred skin and mash the flesh coarsely.
  • 4
    Heat mustard oil in a pan or wok over medium heat.
  • 5
    Add fenugreek seeds and cumin seeds. Let them splutter for a few seconds.
  • 6
    Add dry red chilies, minced ginger, and minced garlic. Sauté for a minute until fragrant.
  • 7
    Add turmeric powder and stir well.
  • 8
    Add the mashed eggplant to the pan. Stir and mix well with the spices.
  • 9
    Add salt to taste and mix well.
  • 10
    If using, add lemon juice or vinegar for a tangy flavor. Mix well.
  • 11
    Cook for another 2-3 minutes, stirring occasionally, until the flavors blend.
  • 12
    Garnish with chopped cilantro.
  • 13
    Remove from heat and let it cool completely before storing it in an airtight container.
  • 14
    Serve Bhanta ko Achar as a side dish with meals. It tastes even better after a few hours or the next day, as the flavors meld together.
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