Brinjal Pickle


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Brinjal pickle made from brinjals which are fried with a coarse paste comprising of jeera, chillies and mustard seeds is typically enjoyed with lemon rice or curd rice. Add a spicy touch to any meal with this delicious brinjal or eggplant pickle recipe.

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Brinjal Pickle recipe - How to make Brinjal Pickle

Preparation Time:    Cooking Time: 30-45   Total Time:    
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1/2 kg or as required small variety purple brinjal (baingan / eggplant)
2 tbsp black peppercorns (kalimirch)
1 tsp cumin seeds (jeera)
1/2 tsp black sesame seeds (kala til)
1 tsp mustard seeds ( rai / sarson)
a few curry leaves (kadi patta)
salt to taste
1/4 bottle vinegar
a golf Size Ball of tamarind (imli) (soaked in warm water to extract the Thick Tamarind Pulp);
1/4 cup oil
1 to 2 tbsp chilli powder or to taste

  1. Remove stalks & calyx from brinjals, make 2 deep insertions on the brinjals where the stalk & calyx was removed, wash , drain & keep aside.
  2. Take a kadai add oil, when hot add the brinjals & fry till it is half cooked.
  3. In the meantime make a coarse paste with the spices (except for the chillie powder) & vinegar (i.e. grind all the spices with vinega
  4. Pn: vinegar could be used as desired. also check on the chillie powder requirement, because you are using peppercorns as well & if you do not like the pickle too spicy then judge & use the spices.

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This recipe was contributed by pearlie on 28 Feb 2004

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