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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This one is a little different from the normal bottled pickles available in the market.It is quite easy to prepare & is really worth a try.This recipe is Neera Verma's recipe which one of my friend passed on to me. She loves it with Rice Ingredients:
500 g small aubergines |
10 -15 g ginger |
15 g red chilies |
5 green chilies |
1/2 teaspoon cumin seed |
1/2 teaspoon fenugreek seeds (methi) |
1/2 teaspoon mustard seeds |
1 teaspoon salt or 1 teaspoon salt, to taste |
1/2 cup peanut oil |
1/2 cup vinegar |
Directions:
1. Wash & clean the aubergines.
2. Now peel them and carefully cut the upper stalk.
3. Split the aubergines in quarters.
4. Peel & slice the ginger piece.
5. Grind red chillies, cumin seeds, mustard, fenugreek seeds in a little vinegar.
6. Heat oil in a pan and fry the ginger and the ground seeds in vinegar to a red colour.
7. Now add the green chillies, salt and remaining vinegar.
8. Mix well.
9. Add aubergines and mix it properly.
10. Cover the pan and cook on a low flame for 5 minutes.
11. Be careful to wipe off the vapour that forms on the inside lid frequently.
12. Remove from flame when aubergines soften.
13. Cool completely.
14. This will stay for 15 days.
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