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> Brinjal Pickle |
Ingredients:
½ Kg or as required – Small variety Purple Brinjals.
2 tbspns Pepper Corns;
Jeera Seeds 1 Tspn;
Black Yellu – ½ tspn;
Mustard Seeds – 1 tsp.
Curry Leaves (few);
Salt to taste;
Vinegar – ¼ bottle;
A golf Size Ball of Tamarind (soaked in warm water to
extract he Thick Tamarind Pulp);
Oil ¼ Cup;
Chillie Powder 1-2 Tbspns.- or to taste.
Method:
Remove Stalks & Calyx from Brinjals, make 2 deep
insertions on the Brinjals where the Stalk & Calyx was
removed, wash , drain & keep aside. Take a Kadai add
Oil, when hot add the Brinjals & fry till it is half
cooked. In the meantime make a coarse paste with the
spices (except for the Chillie Powder) & Vinegar (i.e.
grind all the spices with Vinegar no water to be used at
all - keep aside. When the Brinjals are half cooked add
the ground spice paste & fry the masala till oil comes
to the surface & the masala has coated the brinjals. Now
add the Tamarind Pulp, Chillie Powder & Salt mix well &
allow to cook & thicken. When required thickness has
been achieved, remove from heat, & leave to cool –
Bottle & keep. This Pickle could be served with Curd
Rice, Lime Rice, Pulao’s, Fried Rice, Briyanis etc.,
PN: Vinegar could be used as desired. Also check on the
Chillie Powder requirement, because you are using
Peppercorns as well & if you do not like the Pickle too
spicy then judge & use the Spices.
*** For
Details about Ingredients , check your nearest Indian
Store
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