Brinjal Pickle

Brinjal (long thin variety) cut into 3/4" pieces - 1 Kg Brinjal 
Mustard oil - 1/2 Cup 
Vinegar - 1 1/2 cups 
Salt - 50 Gms 
Ginger - 50 Gms 
Garlic - 50-100 Gms 
Rai powder - 50 Gms or 8 Tsp 
Haldi - 2 Tsp 
Red chilli powder - 2 Tsp 
Gur (jaggery) - crushed 
Roast & Grind:
Jeera (cumin seeds) - 3 Tsp 
Methi daana (fenugreek seeds) - 3 Tsp 

Cut the brinjals into 1/2" cubes.Heat oil in a karahi and fry the garlic & ginger pastes till golden brown. 
Remove from fire. 
Mix rai powder, haldi, red chilli powder, jeera and methi daana to the ginger garlic paste. 
In a separate vessel dissolve the gur in vinegar by heating on a low flame. 
Remove from fire and keep aside. 
Add the brinjals & salt to the ginger garlic mixture. 
Cook for 5 miniutes till brinjals are half done. 
Add the gur and vinegar mixture to the brinjals and cook further for 1 miniute. 
Remove from fire. 
Cool and fill in a clean jar.

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