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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.
- Remove stalks & calyx from brinjals, make 2 deep insertions on the brinjals where the stalk & calyx was removed, wash , drain & keep aside.
- Take a kadai add oil, when hot add the brinjals & fry till it is half cooked.
- In the meantime make a coarse paste with the spices (except for the chillie powder) & vinegar (i.e. grind all the spices with vinega
- 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.
This recipe was contributed by pearlie on 28 Feb 2004
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