G'DAY FARM
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GDAYFARM.COM.AU/RECIPES
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Brinjal Pickle
Vegetarian and Gluten free
		
~~~ Ingredients ~~~
1 1⁄2 kg eggplant - Greek / eggplant - Italian (brinjal)
5 inch piece of ginger - fresh or galangal
3 bulbs garlic - Russian
140g chilli powder
1 tbsp fresh grated turmeric
2 tbsp black mustard seeds
1 1/2 tbsp fenugreek seeds, roasted and powdered
2 tbsp cumin seeds, roasted and powdered
1/4 cup salt (for preparation of eggplant)
1 cup dextrose or 1/2 cup sugar
1 1/2 cups mustard oil or sunflower oil
1 1/2 tbsp tamarind pods paste
6-8 curry leaves sliced
1 1/4 cups white vinegar	
		
~~~ Directions ~~~
Dice brinjal-eggplant into 1/2 inch cubes.
Layer brinjal with salt alternately. Let stand 4-5 hours until water separates from vegetable.
Squeeze handfuls of brinjal until water is removed. Set aside.
Grind ginger and garlic in some of the vinegar to form a paste.
Heat oil until smoke starts rising. Fry brinjals two handfuls at a time. Drain with slotted spoon and set aside. Wait for water to evaporate from oil and 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 dextrose/sugar, mix well.
Add eggplant and mix well and cook 1-2 minutes.
Cool and bottle.  Store in refrigerator.
Serve with Indian dishes such as curry and rice.  Also goes great with cheddar cheese, rice crackers, sliced tomatoes and cucumbers.