Eggplant pickles (Vengna nu achar) from My Bombay Kitchen: Traditional and Modern Parsi Home Cooking (page 235) by Niloufer Ichaporia King

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Mother's khichri

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Notes about this recipe

  • Eat Your Books

    Cooks for up to 1 hour. Can substitute peanut or Indian sesame oil for mustard oil; light brown sugar or light-colored jaggery for granulated sugar; and malt vinegar for cane vinegar. See recipe for variations.

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