Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 5 | Kilogram | Brinjals - black shiny | Large size. |
| 3 | Teacup | Vinegar | Some for grinding, and then for adding |
| 2 | Tablespoon | Salt | Sprinkle |
| 400 | Grammes | Garlic | For grinding in vinegar |
| 200 | Grammes | Chilly Powder, Red | For grinding in vinegar - pungent |
| 2 | Teaspoon | Turmeric Powder | For grinding in vinegar |
| 6 | Teaspoon | Mustard Seed | For grinding in vinegar |
| 6 | Teaspoon | Jeera/Cumin Seeds | For grinding in vinegar |
| 4 | Teaspoon | Methi - Fenugreek | For grinding in vinegar |
| 1, 1/2 | Liter | Sweet Oil | |
| 225 | Grammes | Garlic | Finely minced |
| 100 | Grammes | Ginger | Finely minced |
| 100 | Grammes | Chillies Green | Slit in fours |
| a | Few | Curry Leaves | Fry |
| Half | Teacup | Sugar | to taste |
| As Required | Salt | to taste |
Method
Wash and wipe the brinjals dry and then remove the calyx and cut the brinjals into one inch cubes, by slicing them vertically first. Sprinkle salt on the cut cubes, and whisk them so that the salt gets evenly applied to the cubes. Then dry them in the sun, for 3 to 4 hours. Fry the brinjal pieces slightly in oil.
Grind in a little vinegar, the garlic, red chillies, turmeric, mustard seeds, jeera and make into a fine paste and keep aside.
Heat the sweet oil in a vessel large enough to hold the pickle, and fry the finely sliced garlic, ginger, and green chillies slit in four, and also the curry leaves. Then fry on a low flame, add the ground masala When the masala has fried, add brinjals and fry them in the masala and sweet oil. Gradually add the remaining vinegar till you get the desired taste. Add sugar and a little salt to taste and continue simmering till the masala is absorbed by the brinjals. Put the stove off, and allow to cool and ten bottom the pickle.
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