Brinjal (eggplant) pickle Recipe DiveFan

1. 1

   Heat mustard oil in a skillet and fry the garlic & ginger till golden brown, then remove from heat.

2. 2

   Add eggplant, salt mustard powder, turmeric, red chilli powder, cumin and fenugreek into the ginger garlic.

3. 3

   Cook for 5 miniutes till the eggplant just starts to collapse (kind of al dente).

4. 4

   In a separate vessel dissolve the jaggery in vinegar by heating on a low heat, then remove.

5. 5

   Add the jaggery and vinegar mixture to the eggplant mixture and simmer for about one minute more, then remove.

6. 6

   Cool and transfer to a tight sealing clean jar.

7. 7

   Clean off any external residue since the mustard oil will stain.

8. 8

   Let sit in the refrigerator at least 24 hours before use.

No additional tips available.