Total Time
35mins
Prep 15 mins
Cook 20 mins

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

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.

Reviews

(1)
Most Helpful

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

Ahil November 19, 2007

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