Brinjal Eggplant Aubergine Pickle Goa India Food

BRINJAL EGGPLANT (AUBERGINE) PICKLE (GOA, INDIA)

Steps:

• Julianne or dice small brinjal-eggplant.
• Layer brinjal with salt alternately. Let stand 4-5 hours till water separates from vegetable.
• Squeeze in handfuls brinjal till water is removed. Keep in separate bowl.
• Grind ginger and garlic in some of the vinegar to paste.
• Heat oil till smoke starts rising. Fry brinjals two hand fulls at a time. Drain with slotted spoon and set aside. Wait for water to evaporate from oil, till the bubbles stop before frying another lot of brinjal.
• Add and fry garlic and ginger paste for 5 minutes.
• Add dry spices, fry 2 minutes.
• Add vinegar and tamarind, mix well for 1 minute.
• Add curry leaves and sugar, mix well.
• Add brinjal mix well and cook 1-2 minutes.
• Cool and bottle.

BRINJAL PICKLE | PICKLED EGGPLANT RECIPE (GOAN STYLE)

Steps:

• Wash the eggplant well, pat dry with a clean kitchen napkin. Cut into big chunks, place in salted water for 5 mins. Remove from the water and leave them on a clean cloth to dry out under direct sunlight for a few hours. You can do this for 2 days if required.
• Dry roast the mustard seeds until they begin to pop, transfer to a clean sheet of paper, crush them with a rolling pin to break apart the husk. Discard the husks as much of it as possible by gentling blowing it off.
• Make a fine paste of the red chillies, 10 garlic cloves and 1-inch ginger piece, using about 1 cup vinegar, adding in increments. Slice the remaining garlic into thin pieces and the remaining 1 inch ginger into juliennes
• Heat oil in a heavy bottomed kadai/pot, add garlic, saute until fragrant. Then add ginger saute for another few seconds. Add curry leaves, saute until they turn crisp.
• Add the ground paste, stir-fry the paste on medium heat, until the rawness is gone away, about 3-4 minutes.
• Extract the remaining paste from the blender using the remaining 1/2 cup vinegar, and add to the pot along with sugar, salt, and the mustard powder.
• Add the dried eggplant pieces, and mix well with the masala. Simmer another minute and switch off the heat. Once it cools down, store in a sterilized airtight container. Let it mature on the countertop for about 2 weeks. You can store it at room temperature or in the refrigerator.

AUBERGINE PICKLE

Steps:

• Put the onions, ginger and oil in a large saucepan and gently cook for 15 mins until soft. Stir in the spices and curry leaves and fry for a few mins, then add the tomato purée and tamarind and fry for a few mins more.
• Stir in the aubergines, raisins, sugar and vinegar. Heat gently until the sugar has dissolved, then simmer for 20 mins until the chutney has thickened. Leave for 10 mins, then spoon into sterilised jars and seal. The pickle can be eaten straight away and keeps for up to 6 months.

BRINJAL PICKLE

Steps:

• Wash & clean the aubergines.
• Now peel them and carefully cut the upper stalk.
• Split the aubergines in quarters.
• Peel & slice the ginger piece.
• Grind red chillies, cumin seeds, mustard, fenugreek seeds in a little vinegar.
• Heat oil in a pan and fry the ginger and the ground seeds in vinegar to a red colour.
• Now add the green chillies, salt and remaining vinegar.
• Mix well.
• Add aubergines and mix it properly.
• Cover the pan and cook on a low flame for 5 minutes.
• Be careful to wipe off the vapour that forms on the inside lid frequently.
• Remove from flame when aubergines soften.
• Cool completely.
• This will stay for 15 days.