Brinjal Pickle

Brinjal Pickle


½ kg small Brinjal – (Indian eggplant)
2½ tbsp cumin seeds
2 tsp mustard seeds½ tsp turmeric
2-3 tsp red chilli powder
12-14 cloves garlic
¼- 1/2 cup vinegar
½ cup cooking oil
Raw brown sugar( jaggery) & salt to taste
A handful of raisins and dates soaked in warm water(optional)

Cut eggplant into ½” cubes, apply salt and keep aside for ½ an hour. Then squeeze out thoroughly and place on a paper towel to remove any moisture. Grind to paste – cumin, mustard seeds and garlic in the vinegar. Mix in the rest of ingredients -turmeric and chili powder.
Heat the oil in a wok. Fry the eggplant pieces till tender. Strain out the eggplant pieces, leaving the oil in the wok.

Fried Brinjals

Add the ground masala and fry, stirring all the time, till brown and the raw smell has dissipated. Add raw brown sugar and salt. Then add the eggplant pieces, stirring and simmer till nearly done. Add the strained raisins and dates. and let it cook in the mixture for a couple of minutes.

Cool and bottle.

Absolutely delicious.

Thanks to my brother Rohit for this recipe

About gudkuk24

Love cooking,reading,gardening,listening to music.Have a great zest for life! I do not balk at changes that need to be made to keep me positive. I have an upbeat view of life and take disappointments as experiences and I move on!
This entry was posted in Cumin, Jaggery, Pickle, Vinegar and tagged , , , , , . Bookmark the permalink.

1 Response to Brinjal Pickle

  1. Lesley Woodward says:

    Everyone who has tasted this has LOVED it! Thank you so much!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s