Name: Brinjal Pickle : A Spicy Affair recipe by Ruchika Sapra at BetterButter
Prep time: 480 min
Cook time: 15 min
Total time: 495 min
Yield: 4
Ingredients: 7-8 brinjals ( around 1/2 Kg); 2 cups water; 1 teaspoon salt; 2 tablespoon black mustard seeds; 2 tablespoon fenugreek seeds; 12-15 dried red chillies; 1 cup vinegar; 1 teaspoon sugar; 1 cup mustard oil; 20-25 garlic cloves; 1 inch ginger piece; 1 tablespoon ginger ( roughly chopped); 1/2 teaspoon turmeric powder; 2 teaspoon salt

Ingredients Serving: 4

7-8 brinjals ( around 1/2 Kg)
2 cups water
1 teaspoon salt
2 tablespoon black mustard seeds
2 tablespoon fenugreek seeds
12-15 dried red chillies
1 cup vinegar
1 teaspoon sugar
1 cup mustard oil
20-25 garlic cloves
1 inch ginger piece
1 tablespoon ginger ( roughly chopped)
1/2 teaspoon turmeric powder
2 teaspoon salt

Instructions

Take brinjals. Wash them.
Cut them lengthwise. Make 4 parts of one brinjal.
Heat water mildly and add 1 teaspoon salt in it.
Dip the brinjal pieces in it for around 7-8 minutes.
Take them out. Pat them dry with a clean kitchen cloth.
Let them dry in sun for around 5 hours.
After around 5 hours of drying them in sun, all the moisture dried up and they are ready to be pickled.
Heat a pan. Dry roast mustard seeds and take them out.
Now, dry roast fenugreek seeds. Take them out in separate bowl.
Crush mustard seeds with mortar and pestle and blow into them so that husk got separated.
Also crush fenugreek seeds separately.
Take grinder. Add 10-12 garlic cloves.
Add chopped ginger.
Add red chiilies and half of vinegar.
Make a paste.
Heat a pan. Add oil.
Let the oil heated well.
Cut the remaining garlic cloves lengthwise into halves.
Make juliennes of ginger piece.
When oil gets heated, add garlic and ginger. Saute.
After around 2 minutes, add chilli paste into it.
Mix well. Add remaining vinegar and cook on sim for 2-4 minutes.
Add crushed mustard seeds and fenugreek seeds.
Mix well. Add turmeric powder, sugar and salt.
After around 2 minutes, add dried brinjal pieces to it.
Cook on sim for 2-4 minutes.
Switch off the gas and let it cool.
Store in a glass container. Keep it for 2 hours and it is ready to eat.

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