Brinjal Pickle
Just for you; another recipe with unexpected benefits… an almost obligatory Indian condiment which lingers long after you’ve finished eating, leaving a mysterious and delicious aromatic after- taste. My family and dinner guests need nothing else to satisfy the senses!
Ingredients
- 2 fresh medium sized eggplants/aubergine (or baingan as we call it).
- 6 large garlic cloves, 1 cm piece of fresh ginger, 6 green chillies.
- Salt to taste.
- 1/2 cup malt vinegar mixed with 1/2 cup of sugar (to taste); set aside.
- Coarsely ground spices: 1 tbsp each of coriander and caraway seeds (ajwain).
- Powders: 1 tsp Tumeric, 2 tsps Kashmiri Chillie, 1 tsp Cumin, 2 tsp Coriander, 1 1/2 tsp Garam Masala 1/2 cup Peanut or Rice bran oil.
Let’s Create
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Cut brinjal lengthways about 1cm thick, apply salt and leave for about 2 hours. Squeeze the brinjal to remove water and pat it dry before cutting into small cubes. Set aside.
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Coarsely grind the fresh chillies, garlic and ginger and set aside.
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Add 1/2 cup of oil to a heavy-based wok and fry the brinjal pieces until browned. Remove and set aside.
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In the same oil, fry the coarsely ground garlic, ginger and green chillies. Add all the seeds until they start crackling.
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Turn down the heat a little, add the coarsely ground spices and fry until fragrant. Now, add the remaining powdered spices.
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Now add the brinjal you set aside and mix everything together gently.
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Now add the sugar and vinegar mixture you set aside to make it saucy.
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Taste and check for salt and/or sugar.
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Cool, and store in clean jars… Brinjal Pickle will happily store in the fridge for 2-3 months.