Eggplant/Brinjal Pickle

My friend informed me about a farmer’s market, recently set up in town. She was all in praise for, the fresh vegetables and reasonable rates of veggies, available there. Interested, I decided to pay a visit. The entrance to the market did not have a very welcoming atmosphere. The parking lot for vehicles was much disorganised and there were people moving in and out and vendors shouting across to each other were whisking by, carrying baskets of vegetables. 

When we entered the market place, I almost gasped with wonder. Little did I realise, that the shabby entrance and narrow passage would lead me to a colourful sight of fresh and inviting vegetables. The inside of the market belied the atmosphere outside. Each vendor had sufficient place allotted. All the vegetables were spread out in a very organised and appealing manner. As my friend had mentioned the rates were very reasonable and the vegetables were of good quality.

I must admit, I was tempted to swipe-off half the market. The eggplants and tomatoes attracted me with their bright and colourful appearance. I ended up with loaded bags of fruits and vegetables.

I put to use the 2 kilos of Eggplant by making my favourite Eggplant Pickle (The best way to make use of the excess stock of veggies- Make pickles!!)

Ingredients

  • 2 kg eggplant (aubergine) cut into 2 ½ cm pieces
  • 125 gm green chillies chopped
  • 2 cloves garlic, crushed
  • 1 ½ cup (625 ml) white vinegar
  • 2 tbsp chilli powder
  • 2tsp ground turmeric
  • 2tsp ground ginger
  • 1 ¼ cups (310 ml) sesame oil
  • 1 tbsp cumin seeds
  • 1 tbsp fenugreek seeds
  • 2 heaped tbsp salt
  • 1 cup (250 gm) sugar
  • 30 gm fresh ginger, finely chopped

Method

  • Combine  garlic with 1 tbsp vinegar, chilli powder, turmeric and ground ginger, to form a paste.
  • Heat oil, to moderate, fry cumin and fenugreek seeds for 1 minute.
  • Add the spice paste, stir over low heat until oil floats on top.
  • Add remaining vinegar , salt, sugar, eggplant, chillies and fresh ginger. Stir  over low heat until oil floats on top.
  • When cool, pour into sterilised jars , seal well.
  • Enjoy it with rice, rotis or paranthas.

Preparation Time: 45 minutes

Makes : 5 cups(1 ¼  litres)

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