Western Eggplant Pickles (Torshi Banjaan)

Torshi Banjan is very tasty Afghani Pickle. It can be enjoyed with any dish to make any dish more delicious. Torshi Banjan can be ready in a week, but it will be more ready and tastier after a month. I usually refrigerate it, but I remember when I was little, my mom was keeping it out of the fridge for months in the dark to get ready.

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Prep Time: 15 Min Cook time: 10 Min


  • Western Eggplants8-10 small
  • Garlic, cut2 Tablespoons
  • Green Chilli or Jalapeno2-3
  • Dry Red Chili 1/2 cup
  • Water1 and half cups
  • Distilled White Vinegar 2 cups and 3 Tabelspoons
  • SaltTo Taste
  • Dried Mint 1 Tablespoon
  • Crushed Red Chili1 Tablespoon
  • Garlic8-10 cloves


  1. Wash the western eggplants and cut them into four half way.
  2. Boil the eggplants with 2-3 tablespoons of vinegar, 1 and a half cups of water and a teaspoon of salt till it tenders, but not get mushy then remove the eggplants and let it cool.
  3. In the same water add dry red chilies and boil until they are soft and remove from the water.
  4. In a blender jar add cooked red chilies, 8-10 cloves of garlic, 1 cup vinegar, and some salt.
  5. Cover the jar and blend them well to become smooth.
  6. In an air tight container place the eggplants and pour the red chili mixture over them.
  7. Add the cut jalapenos, sliced garlic, crushed red chili, distilled white vinegar and dry mint.
  8. Cover the container tight and keep it in fridge for a week or a month.
  9. After one week, it's ready to use, but you can keep it for several months. ;)


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