Brinjal Pickle

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...

Moutabel (Eggplant dip)

This is a lebanese preparation, which is predominantly served as a starter(Mezze), along with hot pita bread. Also called Babaghanoush.

When I visit my parents, I always remember to order a large salad platter from a Lebanese restaurant . The platter includes Hummus, moutabel, and a lot of other yummy treats.

Most of the recipies given on the web, call for a microwave, or an oven. But since my OTG (oven-toaster-grill)is taking a vacation, I decided to seek an alternate method to make this. My mom had successfully prepared this in the microwave.

Aubergine/eggplant/Brinjal - 1 fleshy large or 4 medium sized ones (approx 250 gms)
Garlic - 1 clove
Tahina - 1 tbsp (or according to choice)
Salt - to taste
Whole Pepper - 1/2 tsp
olive oil - 3-4 tsp atleast
Lemon juice - 1 tsp

Blister the eggplants on a flame to get the smoky taste. Make sure they are blistered all over, but not burned. If so, cut off the burned portions.
Steam the aubergines so that the flesh is cooked through.
Scoop out the flesh from the aubergines.
In a blender, add the garlic, pepper,salt, lemon juice,tahina and the eggplant flesh. Just pulse twice, remove to a bowl and add the olive oil. Mix well. It is okay if the constistency is not very smooth. Just adds interest to the texture.But, ensure that the taste is blended all over. In case you want it more smooth, break up the pieces with a fork.

Sprinkle a bit of paprika and serve in a bowl.

Sorry about the bad picture!

Brinja masala

Brinjals/ baingans/ aubergines,are my husband's second favourite vegetable. I like it coz it is easy to cut and the cooking can be over in a matter of minutes, depending on the kind of dish. This is a slightly elaborate preparation and is amazing with rotis, chappatis or rice and curd for company.

Please assemble all ingredients before-hand to avoid mishaps.

Medium sized brinjals - 500 gms (slit lenghtwise, thickness 1/2 inch)

Soak in turmeric water, drain and add salt to taste. Shallow fry with as little oil as possible, till half cooked. Keep aside.

In the same pan that u fried the brinjal, add

Oil - 2 tbsp

When hot, add

Cumin/ jeera - 1/2 tsp
once jeera is fried, add

Onion - 1 ( sliced fine lengthwise)
green chillies - 2 (slit)
Curry leaves - 1 stalk

fry till onions are golden brown.

Make a thick paste with water and

red chilli powder - 1 tsp
turmeric powder - 1/2 tsp
coriander powder - 1 tbsp
garam masala powder - 1 tsp

Fry well till the oil is seen.

Now, blanch, peel and grind

Tomatoes - 3 medium sized (or about 1/2 cup of ready made tomato puree)

add the tomato puree till it is thickened and the oil is seen. Now add the fried brinjals, coat well with the masala, put on a lid and cook well till done.

Garnish with chopped coriander leaves (cilantro) and serve.