Ingredients for Brinjal Eggplant Aubergine Pickle Goa India
- Eggplants
- 2 inches Ginger
- Garlic Cloves
- Chili Powder
- Turmeric Powder
- Black Mustard Seeds
- Fenugreek Seeds
- Cumin Seeds
- 2 tablespoons Salt
- 2 tablespoons Sugar (adjust to taste)
- Mustard Oil
- Tamarind Pulp
- Curry Leaf
- 1/2 cup Vinegar + 1/4 cup for paste
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How to Make Brinjal Eggplant Aubergine Pickle Goa India
- Wash and thoroughly dry 1 kg of brinjals (eggplants/aubergines). Julienne or dice them into approximately 1-inch pieces.
- In a large bowl, layer the brinjal pieces with 2 tablespoons of salt. Gently toss to ensure even distribution.
- Let the brinjals sit for 4-5 hours, or until they release a significant amount of water.
- Once the water separates, firmly squeeze out all excess moisture from the brinjals using your hands or a clean kitchen towel. Set aside in a separate bowl.
- While the brinjals are releasing moisture, prepare the spice paste: In a blender or food processor, combine 2 inches ginger, 4 cloves garlic, and 1/4 cup of the vinegar. Blend until a smooth paste forms.
- Heat 1 cup of oil in a heavy-bottomed pan over medium-high heat. The oil is ready when it shimmers and produces a faint wisp of smoke.
- Carefully add two handfuls of the squeezed brinjals to the hot oil. Fry until golden brown and slightly crispy, ensuring not to overcrowd the pan. This may take several batches. Use a slotted spoon to remove the fried brinjals and set them aside on a paper towel-lined plate.
- Between batches, allow the oil to reheat and the moisture to evaporate before adding more brinjals. This ensures they fry properly and do not steam.
- Once all the brinjals are fried, add the ginger-garlic paste to the oil and fry for 5 minutes, stirring occasionally until fragrant.
- Add 1 teaspoon turmeric powder, 1 tablespoon red chili powder (adjust to taste), 1 teaspoon mustard seeds, 1 teaspoon cumin seeds, 1/2 teaspoon asafoetida (hing), and 1/4 teaspoon fenugreek seeds to the pan. Fry for 2 minutes until fragrant.
- Pour in 1/2 cup of vinegar and 2 tablespoons of tamarind pulp. Mix well for 1 minute.
- Stir in 1/4 cup chopped curry leaves and 2 tablespoons of sugar (or to taste). Mix well to combine.
- Add the fried brinjals and gently mix everything together. Cook for 1-2 minutes, ensuring not to break the brinjals.
- Remove from heat and allow the pickle to cool completely before transferring it to sterilized glass jars or bottles. Seal tightly and store in a cool, dry place.
Nutrition Information (Approximate per serving)
Sodium
50 g
Sugar
14g
Fat
3g
Carbs
2g
