Brinjal-Eggplant Pickle


Brinjal-Eggplant Pickle

Brinjal pieces fried and later mixed with a variety of spices
Prep Time 20 mins
Total Time 20 mins
Cuisine Kerala
Servings 5 people



  • For preparing brinjal/eggplant pickle, first dry saute fenugreek seeds, mustard and cumin seeds in a pan.
  • Grind the above to a fine powder and keep aside.
  • Meanwhile, boil vinegar and water together in a vessel. Allow it to cool.
  • 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.
  • 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.
  • Stir in fried brinjal pieces and mix slowly.
  • Add cooled down vinegar with water, and allow the mixture to boil.
  • Add required salt and sugar. Stir and remove pan from fire.
  • Brinjal/eggplant pickle is ready. When cooled down, transfer pickle to glass bottles and close with a tight lid.
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