Brinjal Eggplant (Aubergine) Pickle (Goa, India)

Ingredients

• 1 1/2 kg eggplants (brinjal)
• 4 ounces ginger (5 inch)
• 6 ounces garlic cloves (3 North American large pods or 6 small pods)
• 5 ounces hot red 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 prepared mustard (Indian grocery store) or vegetable oil
• 1 1/2 tablespoons tamarind pulp or tamarind paste
• curry leaf, from Indian grocery store (optional)
• 1 1/4 cups vinegar

Directions

1. 1

   Julianne or dice small brinjal-eggplant.

2. 2

   Layer brinjal with salt alternately. Let stand 4-5 hours till water separates from vegetable.

3. 3

   Squeeze in handfuls brinjal till water is removed. Keep in separate bowl.

4. 4

   Grind ginger and garlic in some of the vinegar to paste.

5. 5

   Heat oil till smoke starts rising. Fry brinjals two hand fulls at a time. Drain with slotted spoon and set aside. Wait for water to evaporate from oil, till the bubbles stop before frying another lot of brinjal.

6. 6

   Add and fry garlic and ginger paste for 5 minutes.

7. 7

   Add dry spices, fry 2 minutes.

8. 8

   Add vinegar and tamarind, mix well for 1 minute.

9. 9

   Add curry leaves and sugar, mix well.

10. 10

    Add brinjal mix well and cook 1-2 minutes.

11. 11

    Cool and bottle.