Brinjal Eggplant (Aubergine) Pickle (Goa, India)

Recipe by reya doucette
READY IN: 6hrs 30mins
SERVES: 72
YIELD: 6 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Julianne or dice small brinjal-eggplant.
  • Layer brinjal with salt alternately. Let stand 4-5 hours till water separates from vegetable.
  • Squeeze in handfuls brinjal till water is removed. Keep in separate bowl.
  • Grind ginger and garlic in some of the vinegar to paste.
  • 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.
  • Add and fry garlic and ginger paste for 5 minutes.
  • Add dry spices, fry 2 minutes.
  • Add vinegar and tamarind, mix well for 1 minute.
  • Add curry leaves and sugar, mix well.
  • Add brinjal mix well and cook 1-2 minutes.
  • Cool and bottle.
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