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
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