Brinjal Pickle
Ingredients
- Brinjals (long, slender, purple variety) – ยฝ kg (Stalks removed and slit into halves lengthwise)
- Ginger garlic paste – 2 Tbsp
- Chillie powder – 2 tsp
- Turmeric powder – ยฝ tsp
- Fenugreek powder – 2 pinches
- Mustard seeds – 1 tsp
- Cumin seeds – 1 tsp
- Green chillies – 3-4 (slit)
- Curry leaves – 2 sprigs (about 10 leaves)
- Sugar – ยฝ tsp
- Salt – 1 tsp or a little more as per taste
- Vinegar – 2 Tbsp
- Oil – cup
Instructions
- Cut the brinjals in to long pieces. Soak in salt water while cutting all the brinjals to avoid becoming bitter and black.
- Put on a kadai and heat the oil. Once the oil is hot add the
mustard seeds and curry leaves. Add the green chillies and ginger garlic paste. Let it fry for 3-4 minutes. Add chili powder, Turmeric powder, mustard powder and salt. - Mix well and then add the brinjals. Let it cook for 5 minutes. Then add the methi powder and mix well. Add sugar and vinegar. Let it cook for another 5 minutes on low flame.
- Switch off the gas and let it cool completely before storing in glass a bottle. Can refrigerate for 10 days.
