Brinjal Pickle

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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

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Steps

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Wash & clean the aubergines.

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Now peel them and carefully cut the upper stalk.

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Split the aubergines in quarters.

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Peel & slice the ginger piece.

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Grind red chillies , cumin seeds , mustard , fenugreek seeds in a little vinegar.

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Heat oil in a pan and fry the ginger and the ground seeds in vinegar to a red colour.

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Now add the green chillies , salt and remaining vinegar.

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Mix well.

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Add aubergines and mix it properly.

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Cover the pan and cook on a low flame for 5 minutes.

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Be careful to wipe off the vapour that forms on the inside lid frequently.

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Remove from flame when aubergines soften.

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Cool completely.

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This will stay for 15 days.

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Ingredients

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aubergines, ginger, red chilies, green chilies, cumin seed, fenugreek seeds, mustard seeds, salt, peanut oil, vinegar