- Wash the brinjals and wipe them dry. Cut them into 1 inch pieces and apply 1 tbsp. salt and keep aside for 30 minutes. After 30 minutes, drain the brinjal pieces. Dry roast the methi seeds on low heat till fragrant and keep aside.tjen add mustard. Allow both the ingredients to cool and later grind both together to a fine powder. Take the red chilly powders and turmeric powder in a bowl. Add vinegar and make a thick paste. Keep aside. When you are ready, heat the oil in a heavy bottomed and when hot lower the heat. Add the ginger, garlic and curry leaves and sauté on low heat for 2 minutes. Next add the powdered masala paste and sauté for 1 minute. Add the pieces of brinjal, 1 tsp. salt and mix around on low heat for 6 to 8 minutes. Then add the powdered methi-mustard seeds. Mix and add the sugar and the remaining vinegar.Cook till the sugar has dissolved and the brinjals are almost tender on low heat. Cool the pickle and when completely cooled,place into a jar and serve.
Brinjal pickle
#myrecipe
By Arun Kumar
Mar, 18th
494
Servings
4 persons
Cook Time
30 minutes
Ingredients
9
- 11
Ingredients
- Brinjal
- Ginger garlic
- Curry leaves
- Mustard
- Fenugreek
- Red chilli powder
- Turmeric
- Vinegar
- Oil
- Sugar
- Salt
