Brinjal Pickle

Name: Brinjal Pickle
Ingredients: 500 g small aubergines; 10 -15 g ginger; 15 g red chilies; 5 green chilies; 1/2 teaspoon cumin seed; 1/2 teaspoon fenugreek seeds (methi); 1/2 teaspoon mustard seeds; 1 teaspoon salt or 1 teaspoon salt, to taste; 1/2 cup peanut oil; 1/2 cup vinegar

10 ingredients

14 steps

Ingredients

500 g small aubergines
10 -15 g ginger
15 g red chilies
5 green chilies
1/2 teaspoon cumin seed
1/2 teaspoon fenugreek seeds (methi)
1/2 teaspoon mustard seeds
1 teaspoon salt or 1 teaspoon salt, to taste
1/2 cup peanut oil
1/2 cup vinegar

Directions

1

Wash & clean the aubergines.
2

Now peel them and carefully cut the upper stalk.
3

Split the aubergines in quarters.
4

Peel & slice the ginger piece.
5

Grind red chillies, cumin seeds, mustard, fenugreek seeds in a little vinegar.
6

Heat oil in a pan and fry the ginger and the ground seeds in vinegar to a red colour.
7

Now add the green chillies, salt and remaining vinegar.
8

Mix well.
9

Add aubergines and mix it properly.
10

Cover the pan and cook on a low flame for 5 minutes.
11

Be careful to wipe off the vapour that forms on the inside lid frequently.
12

Remove from flame when aubergines soften.
13

Cool completely.
14

This will stay for 15 days.