Vazhuthananga/ Eggplant/ Brinjal Pickle

Recipe No: 256

As I mentioned in Nettoli/ Anchovy Pickle recipe, my pickling is a lot different from traditional pickling. This is a nice yet different Pickle which becomes better and better as it sits…

Ingredients       
To marinate  

• Brinjal…………………….....6-7 small ones (cut into long pieces; approximately 3 cups)     
• Turmeric Powder………..1/2 Teaspoon  
• Red Chilly Powder……….1/2 Teaspoon
• Salt…………………………....1/2 Teaspoon     

To Saute

• Oil………………………………1/4 Cup
• Onion chopped…………….1/2 Cup       
• Ginger Garlic paste………2 Tablespoons
• Red Chilly Powder………3 Tablespoons (I mixed hot Red Chilly Powder and Paprika which is milder than Kashmiri Chilly Powder.)   
• Turmeric Powder…………1/2 Teaspoon
• Cumin Powder…………….1/2 Teaspoon  
• Fenugreek Powder……….1/4 Teaspoon (Uluva Podi)
• Vinegar……………………….1/3 Cup
• Sugar………………………....1/2 Teaspoon
• Salt as needed
• Oil for deep frying

Method of Preparation

1. Cut the Brinjal into long pieces (doesn't have to be very thin) and wash thoroughly in a colander. (Washing in a colander will help to get rid of some of the seeds easily.)
2. Wipe the Brinjal pieces thoroughly and marinate with the rest of the ingredients mentioned in the ‘to marinate’ section.
3. Heat at least a cup of Oil in a pan/ Kadai on high heat and deep fry the marinated Brinjal pieces. (Don’t overcrowd the pan; fry in batches if necessary.)
4. Leave ¼ Cup Oil in the pan and remove the rest.
5. To the left over Oil, add Onion and saute till brown on medium heat. (It has to brown or the Pickle will go rancid fast.)
6. Add Ginger Garlic paste and fry till the raw smell is gone.
7. Lower the heat to medium low and add Red Chilly Powder, Turmeric Powder, Cumin Powder and Fenugreek Powder; fry for 30 seconds or till the raw smell is gone and fried a bit.
8. Add the fried Brinjal Pieces, Vinegar, Salt and Sugar.
9. Switch off the heat and let it sit in the pan for 5 minutes. If you want more gravy, add boiled and cooled Water.
10. Transfer it into clean bottles and store in a cool place or in the refrigerator.

Notes:

• 3 Cups of Brinjal, when fried, will yield only about 1 1/3 cup.
• Traditionally the Oil used to make Pickle is Sesame Oil/ Nallenna/ Gingelly Oil. But I used regular Vegetable Oil (Canola works fine too) in this recipe.
• The amount of Vinegar and Fenugreek Powder can be increased or decreased according to your taste. The amount given in the recipe is what suited in my household.
• If you are adding Water in the end, do add only boiled and cooled Water. This will help in keeping the Pickle as sterilised as possible (rather than using plain Water.).
• The Brinjal skin will be tough on the day it is made; but will soften as it sits. If you are using large varieties of Brinjal, do take the skin off.
• It is good if Oil floats on top of the jar when the pickled is bottled, as it prevents the pickle from going bad.
• The dark red color of the Pickle is from the variety of Paprika used.

 






Make it, enjoy the deliciousness and 
serve it to your family with love…