Ingredients for Brinjal Pickle
- 2 large eggplants (about 1 kg), washed and cleaned
- Ginger
- Red Chilies
- Green Chilies
- Cumin Seed
- 1/2 teaspoon fenugreek seeds
- Mustard Seeds
- 2 teaspoons salt (or to taste)
- Peanut Oil
- 1/2 cup white vinegar
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How to Make Brinjal Pickle
- Wash and clean the 2 large eggplants (about 1 kg).
- Peel the eggplants and carefully cut off the upper stalk.
- Cut the eggplants into quarters lengthwise.
- Peel and thinly slice the 1-inch piece of ginger.
- In a small bowl, grind together the 4-6 dry roasted red chilies, 1 teaspoon cumin seeds, 1 teaspoon mustard seeds, and 1/2 teaspoon fenugreek seeds. Add a tablespoon of the vinegar to help with grinding.
- Heat 2 tablespoons of oil in a pan over medium heat. Add the sliced ginger and the ground spice mixture. Sauté until the mixture turns a deep red color, stirring frequently.
- Add the 2-3 finely chopped green chilies, 2 teaspoons salt (or to taste), and the remaining 1/4 cup vinegar.
- Mix well to combine all ingredients.
- Add the eggplant quarters to the pan and mix gently to coat them evenly with the spice mixture.
- Cover the pan and cook on low heat for 5-7 minutes, stirring occasionally.
- Carefully wipe off any condensation that forms on the inside of the lid to prevent the pickle from becoming watery.
- Continue cooking until the eggplants soften (about another 5-7 minutes).
- Remove from the heat and allow the pickle to cool completely before transferring it to an airtight container.
- Once cooled, store in an airtight container in the refrigerator. Enjoy this delicious pickle within 15 days.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
16g
Fat
15g
Carbs
3g
