Brinjal Eggplant (Aubergine) Pickle (Goa, India)

Name: Brinjal Eggplant (Aubergine) Pickle (Goa, India)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 kg eggplants (brinjal); 4 ounces ginger (5 inch); 6 ounces garlic cloves (3 North American large pods or 6 small pods); 5 ounces chili powder; 1 tablespoon turmeric powder; 2 tablespoons black mustard seeds, powdered; 1 1/2 tablespoons fenugreek seeds, roasted and powdered; 2 tablespoons cumin seeds, roasted and powdered; 3/4 cup salt; 1 cup sugar; 1 1/2 cups mustard oil (Indian grocery store) or 1 1/2 cups vegetable oil; 1 1/2 tablespoons tamarind pulp or 1 1/2 tablespoons tamarind paste; curry leaf, from Indian grocery store (optional); 1 1/4 cups vinegar

Servings: persons

1 1/2 kg eggplants (brinjal)
4 ounces ginger (5 inch)
6 ounces garlic cloves (3 North American large pods or 6 small pods)
5 ounces chili powder
1 tablespoon turmeric powder
2 tablespoons black mustard seeds, powdered
1 1/2 tablespoons fenugreek seeds, roasted and powdered
2 tablespoons cumin seeds, roasted and powdered
3/4 cup salt
1 cup sugar
1 1/2 cups mustard oil (Indian grocery store) or 1 1/2 cups vegetable oil
1 1/2 tablespoons tamarind pulp or 1 1/2 tablespoons tamarind paste
curry leaf, from Indian grocery store (optional)
1 1/4 cups vinegar

1
Julianne or dice small brinjal-eggplant.
2
Layer brinjal with salt alternately. Let stand 4-5 hours till water separates from vegetable.
3
Squeeze in handfuls brinjal till water is removed. Keep in separate bowl.
4
Grind ginger and garlic in some of the vinegar to paste.
5
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.
6
Add and fry garlic and ginger paste for 5 minutes.
7
Add dry spices, fry 2 minutes.
8
Add vinegar and tamarind, mix well for 1 minute.
9
Add curry leaves and sugar, mix well.
10
Add brinjal mix well and cook 1-2 minutes.
11
Cool and bottle.

1227

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 kg eggplants (brinjal), 4 ounces ginger (5 inch), 6 ounces garlic cloves (3 North American large pods or 6 small pods), 5 ounces chili powder, and more.

Yes, Brinjal Eggplant (Aubergine) Pickle (Goa, India) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Brinjal Eggplant (Aubergine) Pickle (Goa, India)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions