BRINJAL PICKLE (Aubergine / Egg plant Pickle)
1 kg long purple or green Brinjals or 1 large seedless one
3 tablespoons chillie powder
2 tablespoons chopped garlic
2 tablespoons chopped fresh ginger
1 cup vinegar
1 tablespoon mustard powder
1 tablespoon cumin powder
1 teaspoon turmeric powder
1 cup Sesame oil refined oil
1 cup of sugar
2 tablespoons salt
Wash and dry the Brinjals well and cut them into medium size pieces.
Heat the oil in a pan. Add the cut brinjals and lightly fry them till the skin changes colour. Remove and keep aside.
In the same pan add the ginger and garlic and sauté on low heat for a few minutes.
Make a paste of all the chillie powder, mustard powder, cumin powder, and turmeric powder with half the vinegar.
Add this paste to the ginger and garlic and fry for a minute.
Now add the Brinjals and salt and mix well.
Cook for 5 to 6 minutes on low heat.
Add the vinegar and sugar and mix well.
Cook till the sugar dissolves and till the brinjals are cooked.
Cool and store in bottles.
This pickle would last for a month if stored in a fridge.