North Indian Brinjal Pickle

Ingredients 

• 10-15 small brinjals cut into ½ inch thick round slices
• 1/2 cup vinegar
• 2 tablespoons jaggery (gur) grated
• 1 cup oil
• 1 teaspoon turmeric powder
• 2 tablespoons salt
• For paste
• 1 inch piece ginger
• 8 cloves garlic
• 1/4 cup red chilli powder
• 2 tablespoons vinegar
• For powder
• 1 1/2 tablespoons mustard seeds roasted and powdered
• 10-12 black peppercorns roasted and powdered
• 5 cloves, roasted and powdered
• 1 inch stick cinnamon, roasted and powdered
• 6 green cardamoms, roasted and powdered

Method

1. Soak jaggery in vinegar and dissolve it completely. Grind together ginger, garlic, red chilli powder and vinegar to a smooth paste.
2. Heat oil in a pan. Add the ground paste, turmeric powder and sauté for a minute or two.
3. Add brinjal pieces, salt and mix well. Cover with a lid and stir in between until brinjal becomes soft
4. Add the jaggery solution and sauté till the moisture evaporates.
5. Add mustard powder, black pepper powder, cloves powder, cinnamon powder and green cardamoms powder and mix well.
6. Remove from heat and allow to cool.
7. Store in a dry jar or bottle and serve immediately.

Nutrition Info