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Ingredients 1 tbsp salt 1 tsp mustard seeds 1 tsp fenugreek seeds 250g green chilies- sliced 200ml white vinegar 2 tsp hot red chilli powder 1 tsp turmeric 120g tamarind 200ml groundnut or vegetable oil 1-inch ginger chopped 2 cloves garlic chopped 10 curry leaves 170g sugar 1-2 tsp Salt |
Cooking Steps
Step 1
Wash the aubergines and wipe dry. Cut them into 1-inch pieces, apply 1 tbsp salt and keep aside to drain for 30 minutes.
After 30 minutes, drain the aubergine pieces and squeeze them gently to remove fluids. Spread the pieces on kitchen paper and allow to dry for 4 hrs, preferably in sunlight.
Step 2
Slice the green chillies. Chop the ginger and garlic fine and keep aside.
Step 3
Dry roast the fenugreek seeds on low heat until fragrant. Do the same for the mustard seeds until they splutter and take off the heat immediately. Keep aside.
Step 4
Mix the red chilli powder and turmeric powder in a bowl with 50ml of the vinegar to make a thick paste. Keep aside.
Soak the dried tamarind in the remaining 150 ml of vinegar for 10-15 minutes and when soft press through a sieve and extract the pulp.
Step 5
Heat the oil (200ml) in a heavy bottomed pan over medium-high heat. Once the oil is hot, reduce the heat to low. Add the chopped ginger, garlic and curry leaves to the pan and sauté for 2 minutes.
Add the chilli/turmeric masala paste and sauté for 1 minute. Add the air-dried pieces of aubergines, sliced green chillies, 1-2 tsp salt and fry on low heat for 6-8 minutes.
Add the roasted fenugreek and mustard seeds. Stir and add the sugar, tamarind paste. Mix well.
Check for sweetness, vinegar and salt and add more if required.
Step 6
Simmer the pickle on a low heat until the sugar has dissolved and the aubergines are cooked well and slightly mushy 25-30 minutes
Allow the pickle to cool completely in the pan and bottle in sterilized jars ensuring there is 1-inch layer of the oil on the top.
Allow the pickle to mature for at least two weeks before consuming.