Vazhuthananga Achar (Brinjal Pickle)



Brinjal pickle

When I made brinjal pickle for the first time, I never thought it would be so tasty.Whoever tasted this started asking me "what this pickle is made of and how did you make it". So here I am sharing my recipe of brinjal pickle.It tastes best when it is used after keeping for at least 1 week.The more longer you keep, the more taste it would be.Tastes best with rice, ghee rice  and kanji.Try this and I am sure it will be a hit among your friends and family......!!!!


Ingredients
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  • Vazhuthananga ( brinjal violet ) - 1 big or 4 small
  • Green chilli - 4
  • Ginger garlic paste - 1 tsp
  • Pearl onions (kunjulli) - 4
  • Kashmiri Chilli powder - 2 tbsp
  • Paprika - 1 tbsp
  • Turmeric powder - 1 tsp
  • Cumin powder - 1/2 tsp
  • Fenugreek powder( uluva podi) -  1/2 tsp
  • Asafoetida - 1 pinch
  • Tamarind pulp - 1 tsp
  • Jaggery or sugar - 1 pinch
  • Salt - to taste
  • Oil - 1/2 cup
  • Curry leaves - 1 spring
  • Water - 3/4 cup
  • Vinegar - 4 tbsp


Method
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  1. Slice brinjal to thin strips, marinate with salt,1/2 tsp chilli powder and 1/2 tsp turmeric powder.keep aside for 20 mins.
  2. Deep fry in oil. Drain and keep aside. 
  3. In the same oil add sliced pearl onion, curry leaves, slit green chilli, and ginger garlic paste and saute till  brown .
  4. Reduce flame and add all powders and Saute again till raw smell of powder disappears.
  5. Add tamarind pulp and little water ( boiled and cooled  as pickle will last long if u do so ) , jaggery and bring to boil asafoetida.
  6. Add fried brinjal .Put in sim for 5 mins.
  7.  Last add vinegar.


Notes
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  1. Canola oil works best for this recipe.
  2. Jaggery tastes better than sugar.
  3. This pickle tastes better as it sits longer



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