How to make North Indian Brinjal Pickle -

A tasty,spicy and easy to make brinjal picke.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Small brinjals (छोटे बैंगन), Vinegar (विनेगर)

Cuisine : Indian

Course : Pickles, Jams and Chutneys

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You can also find more Pickles, Jams and Chutneys recipes like Mango Pickle With A Twist Carrot Chutney Parmal ki Chutney Dry Fruits And Strawberry Chutney

North Indian Brinjal Pickle

North Indian Brinjal Pickle Recipe Card

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Hindi: baingan
Also called by names like aubergine and eggplant, this purple hued fleshy vegetable is a versatile thing and fun to cook with. Dish-up a very traditional bharta with it, bake a lasagna with parmesan and eggplant or just fry it for a great accompaniment with dal-chawal, brinjal is versatile. To choose one without seeds, pick the lighter one with a smooth shiny skin.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for North Indian Brinjal Pickle Recipe

  • Small brinjals cut into ½ inch thick round slices 10-15

  • Vinegar 1/2 cup

  • Jaggery (gur) grated 2 tablespoons

  • Oil 1 cup

  • Turmeric powder 1 teaspoon

  • Salt 2 tablespoons

  • For paste

  • Ginger 1 inch piece

  • Garlic 8 cloves

  • Red chilli powder 1/4 cup

  • Vinegar 2 tablespoons

  • For powder

  • Mustard seeds roasted and powdered 1 1/2 tablespoons

  • Black peppercorns roasted and powdered 10-12

  • Cloves roasted and powdered 5

  • Cinnamon roasted and powdered 1 inch stick

  • Green cardamoms roasted and powdered 6

Method

Step 1

Soak jaggery in vinegar and dissolve it completely. Grind together ginger, garlic, red chilli powder and vinegar to a smooth paste.

Step 2

Heat oil in a pan. Add the ground paste, turmeric powder and sauté for a minute or two.

Step 3

Add brinjal pieces, salt and mix well. Cover with a lid and stir in between until brinjal becomes soft

Step 4

Add the jaggery solution and sauté till the moisture evaporates.

Step 5

Add mustard powder, black pepper powder, cloves powder, cinnamon powder and green cardamoms powder and mix well.

Step 6

Remove from heat and allow to cool.

Step 7

Store in a dry jar or bottle and serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.