GOAN BRINJAL PICKLE RECIPE
Today's recipe is a very simple yet delicious and lip smacking Goan Brinjal/Eggplant pickle recipe. This pickle has a long shelf life provided made as per the recipe ,and not a drop of water should touch this pickle,even the spoon used for serving the pickle needs to be dry….very very dry.These were my grandmom’s instructions..only she would serve us the pickle…she would store it in a dark wooden cudboard that had a wire mesh door…all her pickles,jams and other preservatives were stored there ,only to be served by her..The Magic Cudboard..thats what Id like to call it for whenever hunger would strike ,something would come out from there which was just so simple yet divine. Ingredients 1 medium sized Dark purple Brinjal(250 grams) To marinate /pickle the brinjal 4-5 tsp of salt 10 Kashmiri red chillies 7 cloves of garlic ¼ tsp of fenugreek /meethi seeds ¼ tsp of mustard seeds/rye 1 tsp of cumin/jeera seeds ¼ tsp of turmeric /haldi powder 2-3 tbsp of vinegar A few curry leaves 7 cloves of garlic finely chopped 1 inch of ginger finely chopped 1 tbsp of jagger/gul (or as per your taste) I did add 1 tbsp more of jiggery(total 2tbsp) Salt to taste Oil 1 cup ¼ tsp of Kashmiri red chilli powder for extra red colour(optional) Method Wash and dry the Brinjal well,cut into small pieces add salt and keep aside for 24 hours.After 24 hours squeeze out all the water 2-3 times ,Spread the Brinjals on a linen /cotton cloth and sundry for 1-2 days(alternatively keep it on your kitchen platform for 1-2 days). o prepare the spice paste ,wash and dry the red chillies ,cut off the tips and keep aside, dry roast the fenugreek and mustard seeds and grind to a fine powder.Now grind the red chillies along with the garlic cloves,haldi powder,cumin seeds ,the fenugreek and mustard powder and vinegar to a very fine paste. After 2 days deep fry the brinjals in 1cup of oil ,fry till golden brown but not crispy.drain the extra oil on a kitchen napkin,set aside.In the sam oil,fry the curry leaves,garlic and ginger ..fry till the garlic turns golden brown,add the spice paste fry well ,add the jiggery and salt if required..mix well..give the mixture a taste and add jiggery,vinegar or salt as per your taste. Now add the fried brinjals mix well.for extra colour you can add the Kashmiri red chilli powder ,cook for a minute or so..Turn off the heat and let it cool completely ..Transfer to a clean and dry glass bottle,set aside for 2-3 days or a week before enjoying it (Tip if you find the oil is a bit less,heat some oil and add to the pickle) Please visit my channel ♥ https://www.youtube.com/user/annesequ...
Comments