Anglo-Indian Brinjal Pickle (Aubergine / Eggplant Pickle) is a sweet, tangy and slightly hot pickle which is more like a relish. It makes an ideal accompaniment to any curry ans rice as well as with chapatis. It also tastes great in sandwiches. I was tempted to post this recipe after seeing Atul's post
Ingredients
1/2 kg long purple Brinjals or 1 large seedless one
A sprig of curr leaves
3 tablespoons chillie powder
2 tablespoons chopped garlic
2 tablespoons chopped fresh ginger
1 cup vinegar
1 tablespoon mustard powder
1 tablespoon cumin powder
1 teaspoon turmeric powder
1 cup Sesame Oil (Til Oil)
1 cup of sugar
2 tablespoons salt
Wash and dry the Brinjals well and cut them into medium size pieces. Heat the oil in a pan and fry the cut Brinjals on high heat for a few minutes till half fried. Remove and drain away the oil. Keep aside.
In the same oil, add the curry leaves, chopped ginger and garlic and sauté on low heat for a few minutes. Add the chillie powder, mustard powder, cumin powder, and turmeric powder and a little vinegar and fry for just a minute to take away the raw smell. Now add the Brinjals, salt, remaining vinegar and sugar and mix well. Cook till the sugar dissolves and till the brinjals are not over cooked. Cool and store in bottles.
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