BRINJAL EGGPLANT (AUBERGINE) PICKLE (GOA, INDIA)
Make and share this Brinjal Eggplant (Aubergine) Pickle (Goa, India) recipe from Food.com.
Provided by reya doucette
Categories Asian
Time 6h30m
Yield 6 cups, 72 serving(s)
Number Of Ingredients 14
Steps:
- Julianne or dice small brinjal-eggplant.
- Layer brinjal with salt alternately. Let stand 4-5 hours till water separates from vegetable.
- Squeeze in handfuls brinjal till water is removed. Keep in separate bowl.
- Grind ginger and garlic in some of the vinegar to paste.
- Heat oil till smoke starts rising. Fry brinjals two hand fulls at a time. Drain with slotted spoon and set aside. Wait for water to evaporate from oil, till the bubbles stop before frying another lot of brinjal.
- Add and fry garlic and ginger paste for 5 minutes.
- Add dry spices, fry 2 minutes.
- Add vinegar and tamarind, mix well for 1 minute.
- Add curry leaves and sugar, mix well.
- Add brinjal mix well and cook 1-2 minutes.
- Cool and bottle.
Nutrition Facts : Calories 75.4, Fat 5.2, SaturatedFat 0.6, Sodium 1200.9, Carbohydrate 7.4, Fiber 1.8, Sugar 3.6, Protein 0.9
BRINJAL PICKLE
This one is a little different from the normal bottled pickles available in the market.It is quite easy to prepare & is really worth a try.This recipe is Neera Verma's recipe which one of my friend passed on to me. She loves it with Rice
Provided by nikki oberroi
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Wash & clean the aubergines.
- Now peel them and carefully cut the upper stalk.
- Split the aubergines in quarters.
- Peel & slice the ginger piece.
- Grind red chillies, cumin seeds, mustard, fenugreek seeds in a little vinegar.
- Heat oil in a pan and fry the ginger and the ground seeds in vinegar to a red colour.
- Now add the green chillies, salt and remaining vinegar.
- Mix well.
- Add aubergines and mix it properly.
- Cover the pan and cook on a low flame for 5 minutes.
- Be careful to wipe off the vapour that forms on the inside lid frequently.
- Remove from flame when aubergines soften.
- Cool completely.
- This will stay for 15 days.
Nutrition Facts : Calories 207.4, Fat 18.5, SaturatedFat 3.1, Sodium 393.5, Carbohydrate 10.1, Fiber 3.8, Sugar 4.1, Protein 2
AUBERGINE PICKLE
Use up a glut of aubergines in this Indian-spiced chutney with tamarind, ginger and mustard seeds
Provided by Good Food team
Categories Condiment, Lunch
Time 1h10m
Yield Makes about 1.5kg chutney
Number Of Ingredients 12
Steps:
- Put the onions, ginger and oil in a large saucepan and gently cook for 15 mins until soft. Stir in the spices and curry leaves and fry for a few mins, then add the tomato purée and tamarind and fry for a few mins more.
- Stir in the aubergines, raisins, sugar and vinegar. Heat gently until the sugar has dissolved, then simmer for 20 mins until the chutney has thickened. Leave for 10 mins, then spoon into sterilised jars and seal. The pickle can be eaten straight away and keeps for up to 6 months.
Nutrition Facts : Calories 19 calories, Fat 0.3 grams fat, Carbohydrate 3.8 grams carbohydrates, Sugar 3.7 grams sugar, Fiber 0.4 grams fiber, Protein 0.3 grams protein
BRINJAL (EGGPLANT) CURRY
This aubergine bhaji recipe has won rave reviews from my South Indian in-laws, who have very discerning palates when it comes to authentic currys. This dish can either be used as a side dish, or as a vegetarian main dish. It's easy, delicious and a great way to introduce different veggies to your kids.
Provided by KVasanth
Categories Curries
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Cut the eggplants into 1-inch pieces- preferably keeping at least one side of each piece with the skin on.
- Put the eggplant pieces into a strainer and sprinkle liberally with salt. Place a small plate on top of the eggplant, and a weight on top of the plate- this process draws the excess water out of the eggplant, and it won't be overly salty. Leave for at least 30 minutes.
- Heat 1 1/2 tbsp oil in a heavy pan. When hot, add mustard seeds- they will start to pop in a few seconds. When they begin to pop, add the sliced onions, garlic and ginger. Turn the heat to medium, and cook until mixture is nicely browned.
- Add cayenne pepper, tumeric, garam masala and cumin to the onion mixture. Cook spices for a few minutes, then add water and tomato paste, and reduce heat to low. Let the sauce cook gently, but don't allow it to become dry.
- In a large skillet, heat 1 1/2 tbsp oil over moderate heat. Add eggplant pieces to the pan, and arrange in a single layer. Saute until all sides are brown and crisp.
- Once all eggplant pieces are browned, incorporate them into the sauce pan, making sure to cover all pieces with the sauce. Add lemon juice and salt.
- Cook gently until eggplant is cooked through (about 15-20 minutes). Stir occasionally (and very gently) and serve.
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- Cut the eggplant in to slices and sprinkle over the salt. Leave to sit for around 3-5min until liquid droplets form on top. Meanwhile, lightly toast the mustard and cumin seeds then grind them along with the fenugreek seeds, pepper and chili.
- Warm the oil in a skillet/frying pan and as it warms, wipe the salt off the eggplant slices and pat dry. Cut the slices into a medium-small dice then add them to the pan. Cook, stirring now and then until soft, around 10minutes, adding the crushed garlic after around 5min. Don't worry if they stick now and then, just scrape off as best you can, but don't let them burn.
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