Empty My Fridge
Brinjal Pickle | How To Make Eggplant Pickle Recipe | Masala Trails
Ingredients
- Eggplant · thinly sliced250 g
- Mustard seed2 tbsp
- Vinegar
- Mustard oil1 cup
- Chili pepper4
- Garlic8 cloves
- Ginger
- Pepper1 tsp
- Turmeric½ tsp
- Cumin · powder1 tsp
- Chili powder2 tsp
- Sugar1 tbsp
Instructions
- Marinate the thinly sliced brinjal with salt and leave it for one hour, then drain off the excess water.
- Crush the mustard seeds and mix them with vinegar.
- Heat the oil in a pan and fry the brinjal until golden. Remove it from the pan.
- In the same oil, fry the chillies, garlic and ginger.
- Add the crushed mustard, pepper, turmeric, cumin powder and chilli powder to the pan and mix well. Stir in the sugar and vinegar, then add the brinjal.
- Season with salt as needed. Simmer the pickle for 5 minutes, then let it cool for an hour.
Summarized from Get Curried's video. Watch it for the details.
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