This was my first attempt at a pickling, other than Inji curry.
I haven't followed any traditional way of pickling, this is strictly my own experiment and I am happy with the results.
I used the green long brinjals for this.... have no idea how the purple ones will be..but I think carrots and dates will also be great if pickled this way.
Green brinjals - 500 gms (3 )(cut round into 1 and 1/2 inch pieces, then sliced thin)
Mix with two pinches of salt and keep for 5 to 10 minutes to draw out the bitter taste .
Mustard seeds - 1 tbsp
Uluva/methi/fenugreek seeds - a pinch
Ginger - a 1 inch piece (sliced thin)
Sugar - 1 tbsp (or more if you want it sweeter)
Vinegar - 1 cup
Oil - 2 tbsp
Turmeric powder - 1/2 tsp
Red chilli powder - 1 tsp
Paprika /kashmir chilli powder - 2 tsp
Salt to taste
Remove the brinjal pieces from the liquid that comes out and pat the pieces dry with a towel.
Heat the oil, add the mustard seeds, and when they split, add the fenugreek seeds. Add the brinjal and ginger and saute well. Now add the sugar and saute till the sugar melts and coats the brinjal well. Mix the chilli powder and turmeric powders in approximately 1 tbsp of vinegar to make a smooth paste and add that to the brinjals. cook till the raw smell is gone and oil comes on top. Now add the rest of the vinegar and salt and take off the stove.
Store in clean glass jars once it is cool. I have no idea about the shelf life. So I kept the bottle in the fridge.
It is great with curd rice and gets over very soon...