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Brinjal Pickle     Ingredients: Brinjal (long thin variety) cut into 3/4" pieces - 1 Kg Brinjal  Mustard oil - 1/2 Cup  Vinegar - 1 1/2 cups  Salt - 50 Gms  Ginger - 50 Gms  Garlic - 50-100 Gms  Rai powder - 50 Gms or 8 Tsp  Haldi - 2 Tsp  Red chilli powder - 2 Tsp Gur (jaggery) - crushed  Roast & Grind: Jeera (cumin seeds) - 3 Tsp  Methi daana (fenugreek seeds) - 3 Tsp  Method: Cut the brinjals into 1/2" cubes.Heat oil in a karahi and fry the garlic & ginger pastes till golden brown.  Remove from fire.  Mix rai powder, haldi, red chilli powder, jeera and methi daana to the ginger garlic paste.  In a separate vessel dissolve the gur in vinegar by heating on a low flame.  Remove from fire and keep aside.  Add the brinjals & salt to the ginger garlic mixture.  Cook for 5 miniutes till brinjals are half done.  Add the gur and vinegar mixture to the brinjals and cook further for 1 miniute.  Remove from fire.  Cool and fill in a clean jar.

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Last modified: February 25, 2002