Brinjal-Eggplant Pickle

Brinjal pieces fried and later mixed with a variety of spices

Brinjal-Eggplant Pickle

Brinjal pieces fried and later mixed with a variety of spices

Category : Vegetarian, Pickles

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By Mia Varghese

Published On: 14 Sep 2010

Rating: 4
1 Votes, 0 Reviews
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20 Minutes
Served : 5
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Ingredients

Directions

Step 1

For preparing brinjal/eggplant pickle, first dry saute fenugreek seeds, mustard and cumin seeds in a pan.

Step 2

Grind the above to a fine powder and keep aside.

Step 3

Meanwhile, boil vinegar and water together in a vessel. Allow it to cool.

Step 4

Heat oil in a pan and fry the brinjal pieces to a golden brown color. Remove the fried brinjal pieces from oil and keep aside.

Step 5

In the remaining oil, fry minced ginger and garlic in low heat. When a fried smell comes, add chilly powder and ground cumin seed mix.

Step 6

Stir in fried brinjal pieces and mix slowly.

Step 7

Add cooled down vinegar with water, and allow the mixture to boil.

Step 8

Add required salt and sugar. Stir and remove pan from fire.

Step 9

Brinjal/eggplant pickle is ready. When cooled down, transfer pickle to glass bottles and close with a tight lid.

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