Add a spicy touch to any meal with this delicious Beguner Achar/Baingan Achar by Ananya. Once you taste the addictive flavour of this eggplant pickle cooked in Emami Healthy and Tasty Kachi Ghani Mustard Oil and varied spices, this unique Bengali achar will become a must-have in every single meal.SUBSCRIBE to our Channel - http://bit.ly/SubscribeToIndiaFoodNetworkFollow Us on Social Media :-Facebook: https://www.fb.com/indiafoodnetworkTwitter: https://twitter.com/IFN❤ Instagram: https://www.instagram.com/indiafoodnetwork/IFN Website: http://indiafoodnetwork.in/Love our recipes? Hit 'LIKE' and show us your support! :)Post your comments below and share our videos with your friends. Spread the love! :)Download our App - http://bit.ly/DownloadIndiaFoodNetworkAppIngredients:-500 gms Eggplant (black long eggplant preferably without seeds)4-5 Garlic clove, paste1 teaspoon ginger, paste1 tablespoon Panch phoron1 tablespoon Red chilli powder1 tablespoon Cumin powder1 tablespoon Turmeric powder1 tablespoon Coriander powder1 tablespoon Bhaja Moshla (Dry roast cumin seeds and dry red chilli powder)4-5 Green chillies slit1 cup vinegar4-5 tablespoons Brown sugar1 ½ cup Emami Mustard OilSalt to tasteMethod of preparationCut eggplant into small cubes. Apply salt and turmeric powder, deep fry and drain. Keep aside.Heat rest of the mustard oil, add panch phoron, ginger & garlic paste. Combine all the powder with a teaspoon of water and make a thick paste, now add that paste to the pan. Sauté until oil separates.Add sugar, salt to taste and vinegar and let the mixture come to a nice boil. Add the fried eggplant, green chillies and simmer for 3-4 minutes until oil floats on top. Sprinkle bhaja moshla.