Brinjal Pickle

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 500 g small aubergines
• 10 -15 g ginger
• 15 g red chilies
• 5 green chilies
• 1/2 teaspoon cumin seed
• 1/2 teaspoon fenugreek seeds (methi)
• 1/2 teaspoon mustard seeds
• 1 teaspoon salt or 1 teaspoon salt, to taste
• 1/2 cup peanut oil
• 1/2 cup vinegar

Recipe

• 1 wash & clean the aubergines.
• 2 now peel them and carefully cut the upper stalk.
• 3 split the aubergines in quarters.
• 4 peel & slice the ginger piece.
• 5 grind red chillies, cumin seeds, mustard, fenugreek seeds in a little vinegar.
• 6 heat oil in a pan and fry the ginger and the ground seeds in vinegar to a red colour.
• 7 now add the green chillies, salt and remaining vinegar.
• 8 mix well.
• 9 add aubergines and mix it properly.
• 10 cover the pan and cook on a low flame for 5 minutes.
• 11 be careful to wipe off the vapour that forms on the inside lid frequently.
• 12 remove from flame when aubergines soften.
• 13 cool completely.
• 14 this will stay for 15 days.