Brinjal Eggplant (Aubergine) Pickle (Goa, India)

“This is a famous and very popular Brinjal-Eggplant Pickle recipe from Goa, India”
READY IN:
6hrs 30mins
SERVES:
72
YIELD:
6 cups
UNITS:
US

Ingredients Nutrition

Directions

  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.

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