Vazhuthananga Achar (Brinjal Pickle)
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| 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......!!!!
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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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- Slice brinjal to thin strips, marinate with salt,1/2 tsp chilli powder and 1/2 tsp turmeric powder.keep aside for 20 mins.
- Deep fry in oil. Drain and keep aside.
- In the same oil add sliced pearl onion, curry leaves, slit green chilli, and ginger garlic paste and saute till brown .
- Reduce flame and add all powders and Saute again till raw smell of powder disappears.
- Add tamarind pulp and little water ( boiled and cooled as pickle will last long if u do so ) , jaggery and bring to boil asafoetida.
- Add fried brinjal .Put in sim for 5 mins.
- Last add vinegar.
Notes
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- Canola oil works best for this recipe.
- Jaggery tastes better than sugar.
- This pickle tastes better as it sits longer
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