Kakro Ra Bhanta Ko Achar – Cucumber and Eggplant Pickle from Nepal

If you’re looking to bring bold, tangy, and spicy flavors to your plate, look no further than Kakro Ra Bhanta Ko Achar—a uniquely Nepali pickle made with cucumber (kakro) and eggplant (bhanta). This side dish is a staple in Nepali homes, offering a refreshing crunch and deep roasted flavor that pairs perfectly with dal bhat or even simple roti.

This achar (pickle) is vegan, easy to make, and full of probiotic goodness when left to ferment slightly. Let’s walk through this flavorful side dish that celebrates the best of Nepali vegetables and spices.

👉 Craving something spicy, tangy, and traditional? Add a zesty twist to your meals with this delicious Kakro Ra Bhanta Ko Achar recipe—Nepal’s flavorful cucumber and eggplant pickle!

Table of content

1. Why Kakro Ra Bhanta Ko Achar Deserves a Spot on Your Plate

2. Ingredients to Make Nepali-Style Cucumber and Eggplant Pickle

3. How to Prepare Kakro Ra Bhanta Ko Achar Step-by-Step

4. Serving Suggestions and Variations

1. Why Kakro Ra Bhanta Ko Achar Deserves a Spot on Your Plate

The popularity of Kakro Ra Bhanta Ko Achar lies in its irresistible texture and bold flavor combination. The crispy cucumber, smoky eggplant, and spicy mustard seed tempering bring life to even the simplest meals.

Highlights:

• A healthy, vegan side with gut-friendly ingredients

• Balances the richness of heavier dishes

• Adds a tangy, spicy layer of flavor to any plate

• Great make-ahead pickle for meal prep

2. Ingredients to Make Nepali-Style Cucumber and Eggplant Pickle

This simple pickle uses fresh vegetables, basic spices, and oil for a deeply aromatic result.

Ingredients:

• 1 medium cucumber, thinly sliced

• 1 medium eggplant, roasted or pan-fried and mashed

• 2–3 green chilies, chopped

• 1 tsp mustard seeds

• ½ tsp fenugreek seeds

• 1 tbsp mustard oil (or vegetable oil)

• ½ tsp turmeric powder

• 1 tsp lemon juice or vinegar

• Salt to taste

• Fresh coriander (optional)

3. How to Prepare Kakro Ra Bhanta Ko Achar Step-by-Step

Here’s how to bring this earthy and zesty achar together in minutes:

1. Roast the eggplant on an open flame or bake until soft. Let cool, peel, and mash.

2. Slice the cucumber thinly and lightly salt it to remove excess moisture.

3. Heat mustard oil until it smokes slightly. Add mustard seeds and fenugreek seeds. Let them splutter.

4. Add turmeric, green chilies, and turn off the heat.

5. Mix the mashed eggplant and cucumber in a bowl. Pour the hot tempered oil mix on top.

6. Add lemon juice and mix thoroughly. Adjust salt.

7. Let it rest for 10 minutes before serving or refrigerate for later.

4. Serving Suggestions and Variations

• Serve chilled alongside dal bhat tarkari, or with roti and dry curry.

• For more crunch, add radish or carrot slices.

• Add a spoon of yogurt if you prefer a milder version.

• This achar also pairs well with sel roti for festive meals.