Goan Brinjal Pickle
December 16, 2015

A great brinjal pickle recipe that works well with any Indian dish. A unique and delicious sweet and spicy pickle, blending aubergines with authentic spices. Once you try this pickle, you will love it. Seriously, give it a go and see what all the fuss is about. It tastes great with Goan fish curry rice.

Cuisine Goan
Course Pickles
Serves 20
Method Deep-fry
Difficulty Hard
Cook Time 2   hour(s) 30   minute(s)
  • Cuisine Goan
  • Course Pickles
  • Serves 20
  • Method Deep-fry
  • Difficulty Hard
  • Cook Time 2   hour(s) 30   minute(s)
Ingredients
garlic cloves,sliced
10  
inch ginger ,sliced
2  
a handful fresh curry leaves
 
salt to taste
 
oil as required
 
for the masala paste:-
 
garlic cloves
20  
kashmiri red chillies
25  
baghdadi red dry chillies
10  
fenugreek seeds
1   teaspoon
mustard seeds
1   teaspoon
turmeric powder
2   teaspoon
cumin
1/2   teaspoon
sugar
2   tablespoon
vinegar as required
 
Instructions

1. Wash brinjals, wipe and dry them completely.

2. Cut brinjals into small cubes and apply salt.

3. After 6 hours drain water from brinjals completely. Deep fry the brinjals till golden brown.

4. Grind the masala using the ingredients mentioned.(For the masala paste)

5. In another pan, Fry the curry leaves, garlic and ginger for 2 mins.

6. Add the grounded masala paste. Fry for 10 mins on low flame. Add the salt and sugar.

7. Add the fried brinjals pieces and cook for 15 mins on low flame. Cool completely and store in glass jars.