STREAMING NOW: Carnivorous

Brinjal Eggplant (Aubergine) Pickle (Goa, India)

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This is a famous and very popular Brinjal-Eggplant Pickle recipe from Goa, India”
6hrs 30mins
6 cups

Ingredients Nutrition


  1. Julianne or dice small brinjal-eggplant.
  2. Layer brinjal with salt alternately. Let stand 4-5 hours till water separates from vegetable.
  3. Squeeze in handfuls brinjal till water is removed. Keep in separate bowl.
  4. Grind ginger and garlic in some of the vinegar to paste.
  5. 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. Add and fry garlic and ginger paste for 5 minutes.
  7. Add dry spices, fry 2 minutes.
  8. Add vinegar and tamarind, mix well for 1 minute.
  9. Add curry leaves and sugar, mix well.
  10. Add brinjal mix well and cook 1-2 minutes.
  11. Cool and bottle.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a