Brinjal Pickle Recipe
Ingredients
| Vegetable oil | 1/2 Cup (16 tbs) | |
| Garlic | 6 Teaspoon, minced | |
| Ginger | 6 Teaspoon, minced | |
| Eggplant | 1 Large, finely chopped | |
| Red chillies | 6 , finely chopped | |
| 2 teaspoons Sharwood garam masala | ||
| White vinegar | 1/4 Cup (16 tbs) | |
| Brown sugar | 2 Tablespoon | |
| Salt | 2 Teaspoon | |
Directions
1. Heat oil in medium pan, saute garlic, ginger till brown, add eggplant, chilli, garam masala, stir on high for 2 mins, add rest of ingredients.
2. Cook on low, stir often until eggplant is well cooked (approx 25-30 mins). Pickle is ready when oil starts to separate.
3. Adjust chilli, salt to taste. Cool. Store in refrigerator in clean glass jar. Lasts for 6 months.
2. Cook on low, stir often until eggplant is well cooked (approx 25-30 mins). Pickle is ready when oil starts to separate.
3. Adjust chilli, salt to taste. Cool. Store in refrigerator in clean glass jar. Lasts for 6 months.
Chef
