Brinjal Eggplant (Aubergine) Pickle (Goa, India)

May 26, 2023May 26, 20230 111
Tasty Brinjal Eggplant (Aubergine) Pickle recipe from Goa
in Pickle

Prep

30 min

Cook

10 min

Ready In

4 days

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 1/2 kg eggplants ( brinjal )
4 ounces ginger
6 ounces garlic cloves
5 ounces chili powder
1 tablespoon turmeric powder
2 tablespoons black mustard seeds , powdered
1 1/2 tablespoons fenugreek seeds , roasted and powdered
2 tablespoons cumin seeds , roasted and powdered
3/4 cup salt
1 cup sugar
1 1/2 cups mustard oil ( Indian grocery store ) or 1 1/2 cups vegetable oil
1 1/2 tablespoons tamarind pulp or 1 1/2 tablespoons tamarind paste
curry leaf , from Indian grocery store ( optional )
1 1/4 cups vinegar

Nutrision Information

Servings Per Recipe
8
Calories
352
Sugar
27g
Fat
20g
Brinjal Eggplant (Aubergine) Pickle is a popular and delicious recipe from the state of Goa, India. It is a perfect accompaniment to any meal. The tangy and spicy taste of this dish makes it unique and flavorful. This recipe is typically used as a side dish or served with bread or rice. The dish is vegan and gluten-free, making it an ideal option for everyone. The sun-drying process is crucial as it helps to enhance the flavors and taste of the dish. Try this flavorful and delicious Brinjal Eggplant (Aubergine) Pickle recipe today!

Instructions

1.Rinse and dry the eggplants (brinjal) and chop into small pieces.
2.Place the eggplants in a strainer and sprinkle 1/2 cup of salt on them, mix well and let them sit for 2 hours.
3.After 2 hours, rinse the eggplants with water and drain.
4.Grind ginger, garlic, and vinegar together to make a paste.
5.Mix chili powder, turmeric powder, cumin seeds, black mustard seeds powder, fenugreek seeds powder, and 1/4 cup of salt.
6.In a pan, heat mustard oil (or any vegetable oil) until smoking hot and then let it cool.
7.In a separate bowl, mix sugar and tamarind pulp (or tamarind paste).
8.Take a big bowl, mix the eggplants and all the ingredients we prepared in step 5 to step 7 and mix well.
9.After mixing well, pour the mustard oil and curry leaves over the mixture.
10.Mix everything again and transfer it to a glass jar and keep it under sunlight for 3 to 4 days.
11.Serve and store in a cool and dry place.

PROS

This Brinjal Eggplant (Aubergine) Pickle is a traditional Goan dish, very tasty and flavorful.
It’s also a vegan and gluten-free recipe.
This dish can be stored in a cool and dry place for up to 6 months.

CONS

This recipe involves a bit of prep work, and the sun-drying process can take a few days.
Also, the use of mustard oil can make the dish a bit pungent for some people.

HEALTH & BENEFITS

Eggplants (brinjal) are low in calories and high in fiber, making them an ideal ingredient for weight management. The ginger and garlic used in this recipe boost the immune system, and the vinegar can help regulate blood sugar levels. The use of Indian spices like cumin seeds, black mustard seeds powder, and fenugreek seeds powder can aid in digestion.

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