ANGLO-INDIAN BRINJAL PICKLE (Aubergine / Egg plant Pickle)
Ingredients
1/2 kg long purple or green Brinjals or 1 large seedless one
1 teaspoon moderate spicy chillie powder
1 tablespoon Kashmiri chillie powder
1 tablespoon chopped garlic
1.5 tablespoons ginger garlic paste
1/2 cup or more vinegar
1 teaspoon mustard powder
1 tablespoon cumin powder
1/2 teaspoon turmeric powder
3 tablespoons refined oil
2 or 3 tablespoons sugar
Salt to taste
Wash and dry the Brinjals well and cut them into medium size pieces. Heat the oil in a pan.
Add the ginger and garlic paste and the chopped garlic and sauté on low heat for a few minutes.
Make a paste of the chillie powder, mustard powder, cumin powder, and turmeric powder with half of the vinegar and add to the pan.
Fry for a minute.
Now add the Brinjals and salt and cook for 5 to 6 minutes on low heat. Add the remaining vinegar and sugar and mix well.
Cook till the sugar dissolves and till the brinjals are just cooked.
Cool and store in bottles.
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#brinjalpickle #angloindianbrinjalpickle #pickle #angloindianrecipes #angloindiancuisine

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