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North Indian Brinjal Pickle
Main Ingredients | Small brinjals, Vinegar |
Cuisine | Indian |
Course | Pickles, Jams and Chutneys |
Prep Time | 11-15 minutes |
Cook time | 11-15 minutes |
Serve | 4 |
Taste | Tangy |
Level of Cooking | Moderate |
Others | Veg |
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
- Soak jaggery in vinegar and dissolve it completely. Grind together ginger, garlic, red chilli powder and vinegar to a smooth paste.
- Heat oil in a pan. Add the ground paste, turmeric powder and sauté for a minute or two.
- Add brinjal pieces, salt and mix well. Cover with a lid and stir in between until brinjal becomes soft
- Add the jaggery solution and sauté till the moisture evaporates.
- Add mustard powder, black pepper powder, cloves powder, cinnamon powder and green cardamoms powder and mix well.
- Remove from heat and allow to cool.
- Store in a dry jar or bottle and serve immediately.
Nutrition Info
Calories | 2131 |
Carbohydrates | 51.3 |
Protein | 10.1 |
Fat | 209.3 |
Other Fiber | Fiber- 21.2gm |
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