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Curried Brinjal Pickle

Chef.Foodie's picture
Ingredients
  Brinjal 500 Gram (Round, Purple Variety)
  Ginger 30 Gram
  Garlic 30 Gram
  Green chilies 10 , slit
  Curry leaves 3
  Oil 1 Cup (16 tbs)
  Vinegar 1 1⁄2 Cup (24 tbs)
  Cumin seeds 1 Tablespoon
  Mustard seeds 1 Tablespoon
  Turmeric piece/2 teaspoon turmeric powder 1 Small
  Dried red chilies/1 1/2 -2 tablespoon chilly powder 12
  Fenugreek seeds 1 Teaspoon
  Salt 8 Teaspoon (2 Tablespoon Plus 2 Teaspoon)
  Sugar 1⁄4 Cup (4 tbs)
Directions

1. Wash, wipe dry the brinjals, and cut them into large pieces. Smear 2 teaspoons of salt and leave aside for 2 to 3 hours.
2. If you are using red chillies, soak them in some vinegar along with the turmeric sticks, cumin and mustard seeds till the chillies turn soft.
3. Grind them along with half of the ginger and garlic to a smooth paste. Set aside.
4. Dry roast the fenugreek seeds, powder, and set aside.
5. Mince fine the other half of the ginger and garlic.
6. Heat the oil, add the slit chillies and curry leaves, and when done, the minced garlic and ginger. Fry for one to two minutes. Add the ground paste and continue to fry till the oil surfaces.
7. Press the brinjal slices between the palms of your hand to remove excess water. Add them to the ground paste and stir fry on low heat for a while.
8. When the brinjals are done add salt, sugar and any left over vinegar, and simmer until the gravy is thick.
9. Remove from fire, cool thoroughly and bottle.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Simmering
Restriction: 
Vegetarian
Ingredient: 
Eggplant
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
6

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