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 :)

Ingredients

• 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

Method:

• 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.