Brinjal (Aubergine) pickle

Hello cooking lovers! Today we will delve into the wonderful world of making Indian brinjal pickle, also known as aubergine pickle. This pickle can also be made from raw aubergine if it ripens in the sun. Since we don’t have good sunlight here, I fried it. Both have a unique taste. The spice level can be increased or decreased according to your taste.

You will need:

3 cups aubergine
1 tablespoons ginger powder
2 cloves garlic
2 tablespoons mustard powder
1 tablespoon cumin powder
1/2 cup Balsamic vinegar
2 tablespoons tamarind
2 tablespoons turmeric powder
taste salt
taste sugar
2 tablespoons red chilli powder
3 curry leaves
3 dry red chillies
canola oil

Preparation:

Please start by selecting fresh and firm aubergine, then carefully prepare and dice them into small pieces. Heat oil in a pan of aubergine and fry them until done. Lightly dry-roast the spices. Heat oil in a pan and add crushed garlic, red chillies and curry leaves. When they start to change colour, lower the heat and add the spice powders and salt.

Stir for a few seconds and add the sugar and vinegar. Continue stirring until the sugar dissolves. Now add the fried aubergine and toss gently until well coated. Let the infusion cool. Trust me, I’ll want to put this on everything from sandwiches to curry!

Aubergine – Property – Sweet, cool; spleen, stomach and large intestines meridians entered.
Actions – Clear heat, activate blood, alleviate pain and resolve swelling.
Indications – Hematochezia, skin ulcer, heat toxin, sores and boils.

Mixed pickle; Brinjal (aubergine pickle); naan; basmati rice; Tikka Masala, green chilli pickle

Thai Green Curry can be found here

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