|Brinjals||1 Kilogram, washed and chopped in 1 inch pieces (long)|
|Refined oil||1 Cup (16 tbs)|
|Garlic pods||2 , ground or chopped|
|Ginger||2 Inch, ground or chopped|
|Chilli powder||2 Tablespoon|
|Cumin seeds||1 1⁄2 Teaspoon|
|Mustard powder||1⁄2 Teaspoon|
|Fenugreek seeds||1 Teaspoon|
|Turmeric powder||1 Teaspoon|
|White vinegar||2 Cup (32 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs) (adjust quantity as per taste)|
1 Soak the chilli powder, cumin seeds, mustard powder, fenugreek seeds and turmeric powder in the vinegar for at least 1/2 an hour. Grind together.
2 Heat the oil in the pan and fry the ground spices, ginger and garlic in it for 10-15 minutes.
3 Add the salt and sugar.
4 Bring to the boil and add the brinjals. Stir well and continue to cook on a very slow fire till the brinjals are cooked and the mixture has thickened.
5 Cool, bottle and store in a dry place.
6 The pickle is ready to serve immediately.
Calories 36 Calories from Fat 21
% Daily Value*
Total Fat 2 g3.7%
Saturated Fat 0.31 g1.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 119.7 mg5%
Total Carbohydrates 4 g1.3%
Dietary Fiber 0.48 g1.9%
Sugars 3.3 g
Protein 0.18 g0.36%
Vitamin A 1.9% Vitamin C 0.76%
Calcium 0.3% Iron 0.89%
*Based on a 2000 Calorie diet