Brinjal Pickle Recipe

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Ingredients:

Serving

500 g small aubergines
10 -15 g ginger
15 g red chilies
5 green chilies
1/2 tsp cumin seed
1/2 tsp fenugreek seeds ( methi)
1/2 tsp mustard seeds
1 tsp salt
1/2 cup peanut oil
1/2 cup vinegar

Directions:

Wash & clean the aubergines.
Now peel them and carefully cut the upper stalk.
Split the aubergines in quarters.
Peel & slice the ginger piece.
Grind red chillies, cumin seeds, mustard, fenugreek seeds in a little vinegar.
Heat oil in a pan and fry the ginger and the ground seeds in vinegar to a red colour.
Now add the green chillies, salt and remaining vinegar.
Mix well.
Add aubergines and mix it properly.
Cover the pan and cook on a low flame for 5 minutes.
Be careful to wipe off the vapour that forms on the inside lid frequently.
Remove from flame when aubergines soften.
Cool completely.
This will stay for 15 days.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	209.44 Kcal (877 kJ)
Calories from fat	169.1 Kcal
		% Daily Value*
Total Fat	18.79g	29%
Sodium	393.29mg	16%
Potassium	342.24mg	7%
Total Carbs	9.28g	3%
Sugars	5.39g	22%
Dietary Fiber	3.46g	14%
Protein	1.82g	4%
Vitamin C	96.5mg	161%
Iron	17.3mg	96%
Calcium	11.5mg	1%

Amount Per 100 g
Calories	126.51 Kcal (530 kJ)
Calories from fat	102.14 Kcal
		% Daily Value*
Total Fat	11.35g	29%
Sodium	237.56mg	16%
Potassium	206.73mg	7%
Total Carbs	5.6g	3%
Sugars	3.26g	22%
Dietary Fiber	2.09g	14%
Protein	1.1g	4%
Vitamin C	58.3mg	161%
Iron	10.5mg	96%
Calcium	6.9mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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