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
Method:
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.
