Brinjal pieces fried and later mixed with a variety of spices
Rate this recipe!
| Prep Time | 20 minutes |
| Servings |
people
|
Ingredients
- Brinjal/Eggplant(sliced lengthwise into small pieces, Vazhuthananga) - 250 g
- Ginger(minced) - 1/2 dsp
- garlic(minced) - 1/2 dsp
- Chilly powder - 1 1/2 tbsp
- Cumin seeds(Jeerakam) - 1/2 tsp
- Fenugreek seeds(Uluva) - 1/2 tsp
- Mustard seeds - 1/2 tsp
- Vinegar - 1/2 cup
- Water - 1/2 cup
- Sugar - 1/2 tsp
- Oil - 1/2 cup
- Salt(As reqd) -
Ingredients
|
Rate this recipe!
|
Instructions
- 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.
- Stir in fried brinjal pieces and mix slowly.
- Add cooled down vinegar with water, and allow the mixture to boil.
- Brinjal/eggplant pickle is ready. When cooled down, transfer pickle to glass bottles and close with a tight lid.
Share this Recipe
