Brinjal is a vegetable that is extremely versatile. It can be added to any dish to make it taste delicious.
Krishna district in Andhra Pradesh is famous for its pickles made from every vegetable.
Bringing you a special recipe with the king of vegetables.

List of Ingredients
Brinjal&Tamarind Mixture
Brinjal : 1 kg [Select over ripe purple brinjals which are thin and long. They become yellowish when overripe, which is what we need for the pickle preparation. This pickling variety is called "Pachdi Vankayalu." Because it's not long-lasting, the usual variety cannot be used .]
Tamarind: 200gms
Oil : 1 tbsp
Red Chilli Powder: 250gms
Salt : as per requirement
Turmeric: 2tsp
Ginger : 100gms
Garlic : 4 bulbs
Tempering
Fenugreek seeds : 50gms
Mustard Seeds : 3 tbsp
Red Chillies: 10
Urad Dal : 3 tbsp
Asafoetida : as per requirement

Preparation Process

Wash 1 kg brinjal thoroughly in water and air dry them. Slit each vegetable into 4 pieces each. [ first cut the veggie into half, if they are long pieces] . Add 50gms salt and 2 tsp turmeric into it. Add 1 tbsp oil and mix everything well with a gentle hand. Rest it for 3 days.

Take a large vessel. Spread a layer of the brinjal pieces and tamarind pieces alternatively.

In a kadai , dry roast the fenugreek seeds till they turn golden brown. Grind them into a fine powder. Grind the 100 gms ginger into a fine paste. Take 4 garlic bulbs. Remove the cover of each clove and cut both ends individually. Grind all of it into a fine paste.

After the resting period is done , segregate the brinjal pieces from the tamarind ones.

Grind the tamarind pieces well. Then add ginger - garlic paste into it and grind again. Add fenugreek seeds powder and grind. Add 150 gms salt to it and continue grinding. Add 250gms chilli powder and mix the paste well. Now add this tamarind paste to the brinjal pieces and mix thoroughly.

Heat 1/2 litre oil in a kadai . Add 3 tbsp urad dal , 3 tbsp mustard seeds , asafoetida as per requirement , 10 red chillies and fry them well. Once it turns aromatic , add the tempering to the brinjal and tamarind mixture and mix it well.

Make sure to store it in a dry and air-tight container. It's going to last for an year.

Brinjal Pickle is ready to relish!!!

Let us know in the comments below how it turned out for you! :)

Happy Cooking!

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