Brinjal Pickle

Recipe by nikki oberroi
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

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