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...