Tuesday, August 19, 2014

Pickled Brinjal

Pickled Brinjal - this dish is a delicious combination of achari spices, gur (for a tinge of sweetness), tamarind (for sourness) cooked with dices of brinjal. After travelling for so many days I am back to my cooking :)

  • Brinjal 1 Large
  • Gur Syrup (melt gur) 1tbsp – adjust as per taste
  • Tamarind pulp 1tbsp (adjust the sweetness and sourness as per taste)
  • Hing a pinch
  • Mustard Seeds 1 tsp
  • Cumin Seeds 1 tsp
  • Saunf 1 tsp
  • Methi seeds 1/2 tsp
  • Kalonji 1 tsp
  • Coriander Powder 2 tsp
  • Red Chili powder 1-2 tsp
  • Tumeric Powder 1 tsp 
  • Cumin Powder 1 tsp
  • Amchur as required
  • Garam Masala (optional) ½ tsp
  • Salt to taste

  • I have tried to pen down the measurement as per how I made but adjustments in the sweetness and sourness might be required as per taste.
  • Take a pan – heat mustard oil to smoking point – let the oil cool a bit. 
  • Now add hing, mustard seeds, cumin seeds, methi seeds, kalonji and saunf – let it crackle and stir it. As soon as it changes a little colour, add the brinjal cut in dices. 
  • Mix well and stir for a couple of minutes. 
  • Now add the dry spice powders along with salt except for amchur and garam masala. Cook for a while until the brinjals are almost 90% done.
  •  Now add the gur syrup, tamarind and amchur and cook for another 3-4 minutes on low to medium heat. Adjust the seasoning and also sweetness and sourness as per taste. Serve hot.

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