|Fennel seeds||6 Tablespoon|
|Poppy seeds||6 Tablespoon|
|Mustard seeds||1⁄4 Pound|
Wash brinjals, but don't peel them.
Trim off caps and cut into medium-sized cubes.
Cook in slightly salted, boiling water for several minutes.
Mean- while, cook sugar, vinegar and paprika to- gether.
Then add the remaining ingredients as well as the brinjals.
Boil for 2 - 3 minutes, but no longer.
Brinjals should still hold their cube shape.
Ladle into sterilised jars, covering the cubes with the pickling liquid.
Seal and store for 2 weeks before using.
Serving size: Complete recipe
Calories 5710 Calories from Fat 731
% Daily Value*
Total Fat 87 g134.3%
Saturated Fat 6.9 g34.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 230 mg9.6%
Total Carbohydrates 1175 g391.6%
Dietary Fiber 143.9 g575.6%
Sugars 944.9 g
Protein 75 g151%
Vitamin A 65.8% Vitamin C 103.6%
Calcium 379.7% Iron 261.8%
*Based on a 2000 Calorie diet