Murg Aur Baigan Ka Achar
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At times when we are lazy to cooks, that is the time this pickle comes handy with simple hot dal, rice and papads or fish fry. This dish is an experiment in my kitchen. Try it out and I am sure you will love it. This is a pickle recipe combined with meat and vegetable.
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Ingredients
- For the Chicken Marination
- 1 cup Boneless Chicken cut into small pieces
- 1 tbsp Garlic and Ginger minced
- 1/4 tsp Turmeric Powder
- 1/4 tsp Garam Masala powder
- 1 tsp Red Chilli Powder
- Salt
- 2 tbsp Vinegar
- For the Spice powder
- 1 tbsp Coriander seeds
- 1/2 tsp cumin seed
- 1/2 tsp Fennel seeds
- 1/4 tsp Fenugreek seeds
- 1/2 tsp Mustard seeds
- 1/2 tsp Carom seeds
- 1/4 tsp Asafoetida powder
- 8 Red Dry Chillies
- For the Pickle
- Marinated chicken pieces
- 1 medium size long Brinjals cut into small cubes or 2 cups of cubed Brinjal
- 6 Whole Garlic cloves crushed
- Few Curry leaves
- Spice powder
- 1/4 tsp Mustard seeds
- 1/4 tsp Coriander seeds
- 1/4 tsp Fennel seed
- 2 pinch of Fenugreek seeds
- 1/2 tsp Turmeric Powder
- 1 /2 tsp Chilli powder
- Salt
- 1 tbsp Sugar
- 1/2 cup Vinegar
- 1 cup Sesame Oil
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Instructions
- For the chicken marinate, mix all the ingredients for marinate and keep. it for 6 hours.
- Grind all the ingredients for spice powder into a fine powder and keep this aside.
- For the pickle, Add oil to a wok. When the oil is hot, add the brinjals and fry it.
- Remove it and keep it aside. In the same oil, add the mustard seeds, coriander seeds, fenugreek seeds and fennel seeds. Let it crackle.
- Add the curry leaves and garlic. Sauté it for 2 minutes.
- Add the marinated chicken. Cook it for 10 minutes or till done.
- Add the brinjals, the spice powder, turmeric powder, chilli powder and sugar.
- Stir it. Cook it for 5 minutes. Add the vinegar and salt. Stir and cook for 1 minute.
- Remove from the fire and let it cool. Keep it in a glass container and store in the refrigerator. It stays for 6 month.
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