Brinjal Pickle

READY IN: 35mins
Recipe by nikki oberroi

This one is a little different from the normal bottled pickles available in the market.It is quite easy to prepare & is really worth a try.This recipe is Neera Verma's recipe which one of my friend passed on to me. She loves it with Rice

Top Review by Ahil6842

I added Tamarind pulp instead of Vinegar. It's nice

Ingredients Nutrition

Directions

  1. Wash & clean the aubergines.
  2. Now peel them and carefully cut the upper stalk.
  3. Split the aubergines in quarters.
  4. Peel & slice the ginger piece.
  5. Grind red chillies, cumin seeds, mustard, fenugreek seeds in a little vinegar.
  6. Heat oil in a pan and fry the ginger and the ground seeds in vinegar to a red colour.
  7. Now add the green chillies, salt and remaining vinegar.
  8. Mix well.
  9. Add aubergines and mix it properly.
  10. Cover the pan and cook on a low flame for 5 minutes.
  11. Be careful to wipe off the vapour that forms on the inside lid frequently.
  12. Remove from flame when aubergines soften.
  13. Cool completely.
  14. This will stay for 15 days.

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