Brinjal Eggplant (Aubergine) Pickle (Goa, India)

Total Time
6hrs 30mins
Prep 6 hrs
Cook 30 mins

This is a famous and very popular Brinjal-Eggplant Pickle recipe from Goa, India

Ingredients Nutrition


  1. Julianne or dice small brinjal-eggplant.
  2. Layer brinjal with salt alternately. Let stand 4-5 hours till water separates from vegetable.
  3. Squeeze in handfuls brinjal till water is removed. Keep in separate bowl.
  4. Grind ginger and garlic in some of the vinegar to paste.
  5. Heat oil till smoke starts rising. Fry brinjals two hand fulls at a time. Drain with slotted spoon and set aside. Wait for water to evaporate from oil, till the bubbles stop before frying another lot of brinjal.
  6. Add and fry garlic and ginger paste for 5 minutes.
  7. Add dry spices, fry 2 minutes.
  8. Add vinegar and tamarind, mix well for 1 minute.
  9. Add curry leaves and sugar, mix well.
  10. Add brinjal mix well and cook 1-2 minutes.
  11. Cool and bottle.
Most Helpful

Very good.
I added the spices without powdering. It was still tasty except that the methi seeds were hard. Next time I would roast them more.

nilgiris November 17, 2010

Excellent recipe, made about one litre of pickle. Spices can be varied depending on taste. Wonderful way of using up my homegrown aubergines at the end of the year.

scotgate November 23, 2008

A seriously good recipe. I might reduce the salt to 1/2 a cup next time. And I did rinse the eggplants before squeezing them. Fantastic with bread and cheese. I am glad I took the advice of the man at the Indian grocery store - he suggested Kashmiri chilli - all the colour and flavour but just a little less hot. Very more-ish pickle. I know what I am going to do with the rest of my home-grown eggplants.

Emma B. April 05, 2016