Ingredients
-
1 1/2
-
4
-
6
-
5
-
1
-
2
-
1 1/2
-
2
-
3/4
-
1
-
-
-
-
-
Directions
Brinjal Eggplant (Aubergine) Pickle (Goa, India),This is a famous and very popular Brinjal-Eggplant Pickle recipe from Goa, India,How long will this keep? Can it be waterbath canned?
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Steps
|
1
Done
|
Julianne or Dice Small Brinjal-Eggplant. |
|
2
Done
|
Layer Brinjal With Salt Alternately. Let Stand 4-5 Hours Till Water Separates from Vegetable. |
|
3
Done
|
Squeeze in Handfuls Brinjal Till Water Is Removed. Keep in Separate Bowl. |
|
4
Done
|
Grind Ginger and Garlic in Some of the Vinegar to Paste. |
|
5
Done
|
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
Done
|
Add and Fry Garlic and Ginger Paste For 5 Minutes. |
|
7
Done
|
Add Dry Spices, Fry 2 Minutes. |
|
8
Done
|
Add Vinegar and Tamarind, Mix Well For 1 Minute. |
|
9
Done
|
Add Curry Leaves and Sugar, Mix Well. |
|
10
Done
|
Add Brinjal Mix Well and Cook 1-2 Minutes. |
