Sweet and spicy eggplant (branjal) pickle

Name: Sweet and spicy eggplant (branjal) pickle
Cuisine: Asian, Indian
Ingredients: 500g baby eggplants; 1/2 cup mustard oil; 3 tsp ginger paste; 3 green chilies finely chopped; 2 TSP mustard seeds; 1 tap fenugreek seeds; 1 tsp Kalan namak; 2 tsp red chili powder; 3 tsp cumin powder; 3 tsp coriander powder; 3 tsp jaggery powder; 1/2 cup white vinegar; 1 tsp garam masala

6 steps

Updated at: Sun, 10 Mar 2024 03:31:08 GMT

Ingredients

4 servings

500gbaby eggplants

½ cupmustard oil

3 tspginger paste

3green chilies

finely chopped

2 tspmustard seeds

1 tapfenugreek seeds

1 tspKalan namak

2 tspred chili powder

3 tspcumin powder

3 tspcoriander powder

3 tspjaggery powder

½ cupwhite vinegar

1 tspgaram masala

Instructions

Step 1

To begin, clean the brinjals, cut off their tops, and slice them into quarters.

Step 2

Heat mustard oil to the smoking point and let it cool a bit. Fry the brinjals in batches until they color slightly. Do not overcook.

Step 3

Remove half the oil. You can add it back when storing the pickle. Heat the oil. Add in mustard seeds (sarson) and fenugreek seeds (methi dana). Allow them to splutter.

Step 4

Add in ginger-garlic paste and chopped green chillies. Saute until it changes color. Add the fried brinjals and mix well.

Step 5

Now add in the dry masalas – black salt or kala namak, Kashmiri red chilli powder, cumin powder (jeera), and coriander powder (dhania). Mix until the pieces are well coated. Finally, add the powdered jaggery and whitevinegar.

Step 6

Cook for a minute or two until the liquid dried up a bit. Check the salt and add more if required. Finish with a teaspoon of garam masala powder. The Sweet & Spicy Brinjal Pickle is ready to serve. Enjoy it as a condiment or a side.