Brinjal-Eggplant Pickle

Ingredientsfor 5 servings

• 250 g Brinjal/Eggplant sliced lengthwise into small pieces, Vazhuthananga
• 1/2 Dsp Ginger — minced
• 1/2 Dsp Garlic — minced
• 11/2 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, to taste

Preparation

1. Step 1

   For preparing brinjal/eggplant pickle, first dry cook fenugreek seeds, mustard and cumin seeds in a pan.

2. Step 2

   Grind the above to a fine powder and set aside.

3. Step 3

   Meanwhile, boil vinegar and water together in a vessel. Allow it to cool.

4. Step 4

   Pour oil into a pan and heat it and fry the brinjal pieces to a golden brown color. Remove the fried brinjal pieces from oil and set aside.

5. Step 5

   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.

6. Step 6

   Stir in fried brinjal pieces and mix slowly.

7. Step 7

   Add cooled down vinegar with water, and allow the mixture to boil.

8. Step 8

   Add required salt and sugar. Stir and remove pan from fire.

9. Step 9

   Brinjal/eggplant pickle is ready. When cooled down, transfer pickle to glass bottles and close with a tight lid.