Name: Brinjal-Eggplant Pickle
Prep time: 20 min
Total time: 20 min
Ingredients: 250 g Brinjal/Eggplant (sliced lengthwise into small pieces, Vazhuthananga); 1/2 dsp Ginger (minced); 1/2 dsp Garlic (minced); 1 1/2 tbsp Chilly powder; 1/2 tsp Cumin seeds (Jeerakam); 1/2 tsp Fenugreek seeds (Uluva); 1/2 tsp Mustard seeds; 1/2 cup Vinegar; 1/2 cup Water; 1/2 tsp Sugar; 1/2 cup Oil; Salt (As reqd)

Brinjal-Eggplant Pickle

Brinjal pieces fried and later mixed with a variety of spices

Print Recipe

Prep Time 20

Total Time 20

Cuisine Kerala

Servings people

Ingredients

250 g Brinjal/Eggplant sliced lengthwise into small pieces, Vazhuthananga
1/2 dsp Ginger minced
1/2 dsp Garlic minced
1 1/2 tbsp Chilly powder
1/2 tsp Cumin seeds Jeerakam
1/2 tsp Fenugreek seeds Uluva
1/2 tsp Mustard seeds
1/2 cup Vinegar
1/2 cup Water
1/2 tsp Sugar
1/2 cup Oil
Salt As reqd

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.
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.