Brinjal Pickle Recipe
Ingredients
| Brinjals | 8 Medium | |
| A lemon-sized ball of tamarind | ||
| Mustard oil | 6 Tablespoon | |
| Turmeric powder | 1 Teaspoon | |
| 1 small piece of jaggery | ||
| 6-8 red chillies (or to taste) | ||
| Vinegar | 1 Cup (16 tbs) | |
| Salt | To Taste | |
| Dry roast and powder coarsely | ||
| 1 tbsp onion seeds | ||
| Cumin seeds | 1 Tablespoon | |
| Aniseeds | 1 Tablespoon | |
| Fenugreek seeds | 1 Tablespoon | |
Directions
1. Wash, wipe dry and slit the brinjals lengthwise into 4-8 pieces, each as desired.
2. Sprinkle some salt and 1/2 teaspoon of turmeric powder, and leave aside for an hour or so.
3. Grind the tamarind in vinegar to a paste.
4. When about to fry, take the brinjal pieces between your palms,.and squeeze gently to remove all water. Dab with a paper towel or cloth to remove all the moisture.
5. Heat half of the oil, add the brinjal slices and fry to a light brown. Remove from kadai and set aside.
6. Pour the rest of the oil into the kadai, break each chilly into 2-3 pieces, add to the oil and fry until dark brown in colour.
7. Add the prepared powder, stir fry for 1-2 minutes, and when the oil surfaces, add the tamarind paste along with the jaggery and salt, and boil for 1-2 additional minutes.
8. Add the fried brinjal pieces and simmer gently until well blended and a chutney consistency has been reached.
9. Remove from fire, and allow to cool thoroughly. Pour into sterilised pickle jar and seal.
2. Sprinkle some salt and 1/2 teaspoon of turmeric powder, and leave aside for an hour or so.
3. Grind the tamarind in vinegar to a paste.
4. When about to fry, take the brinjal pieces between your palms,.and squeeze gently to remove all water. Dab with a paper towel or cloth to remove all the moisture.
5. Heat half of the oil, add the brinjal slices and fry to a light brown. Remove from kadai and set aside.
6. Pour the rest of the oil into the kadai, break each chilly into 2-3 pieces, add to the oil and fry until dark brown in colour.
7. Add the prepared powder, stir fry for 1-2 minutes, and when the oil surfaces, add the tamarind paste along with the jaggery and salt, and boil for 1-2 additional minutes.
8. Add the fried brinjal pieces and simmer gently until well blended and a chutney consistency has been reached.
9. Remove from fire, and allow to cool thoroughly. Pour into sterilised pickle jar and seal.
Chef
