Brinjal Pickle Recipes

Steps:

• Julianne or dice small brinjal-eggplant.
• Layer brinjal with salt alternately. Let stand 4-5 hours till water separates from vegetable.
• Squeeze in handfuls brinjal till water is removed. Keep in separate bowl.
• Grind ginger and garlic in some of the vinegar to paste.
• Heat oil till smoke starts rising. Fry brinjals two hand fulls at a time. Drain with slotted spoon and set aside. Wait for water to evaporate from oil, till the bubbles stop before frying another lot of brinjal.
• Add and fry garlic and ginger paste for 5 minutes.
• Add dry spices, fry 2 minutes.
• Add vinegar and tamarind, mix well for 1 minute.
• Add curry leaves and sugar, mix well.
• Add brinjal mix well and cook 1-2 minutes.
• Cool and bottle.

Steps:

• Wash & clean the aubergines.
• Now peel them and carefully cut the upper stalk.
• Split the aubergines in quarters.
• Peel & slice the ginger piece.
• Grind red chillies, cumin seeds, mustard, fenugreek seeds in a little vinegar.
• Heat oil in a pan and fry the ginger and the ground seeds in vinegar to a red colour.
• Now add the green chillies, salt and remaining vinegar.
• Mix well.
• Add aubergines and mix it properly.
• Cover the pan and cook on a low flame for 5 minutes.
• Be careful to wipe off the vapour that forms on the inside lid frequently.
• Remove from flame when aubergines soften.
• Cool completely.
• This will stay for 15 days.