INGREDIENTS
brinjal 1 kg small round variety
garlic 60 gm
vinegar 500 ml
chilli pdr. 2 tbsp
ginger 30 gm
green chillies 125 gm
til oil 250 gm
cumin seeds 1 tbsp
salt 30 gms
jaggery/ gur 250 gm
turmeric pdr. 1/2 tsp
METHOD
slit brinjal in quarter.
soak in cold water.
slice 1/2 the garlic finely, grind the rest along with ginger, chilli pdr., turmeric, little vinegar.
make a paste of the ground spices with vinegar.
wash the green chillies, dry both chillies & brinjal on a towel.
cut chillies into 1" pieces
heat oil till it smokes, cool, add cumin, methi seeds, fry for few minutes.
add sliced garlic, when it starts to change colour, add ground spices, fry till oil floats on top.
mix jaggery with rest of the vinegar, add to the spices along with salt.
fry for a few minutes, add brinjal & green chillies, bring to a boil, then simmer until the brinjals are slightly soft.
store in the fridge once cooled in a dry, sterilised bottle.
brinjal 1 kg small round variety
garlic 60 gm
vinegar 500 ml
chilli pdr. 2 tbsp
ginger 30 gm
green chillies 125 gm
til oil 250 gm
cumin seeds 1 tbsp
salt 30 gms
jaggery/ gur 250 gm
turmeric pdr. 1/2 tsp
METHOD
slit brinjal in quarter.
soak in cold water.
slice 1/2 the garlic finely, grind the rest along with ginger, chilli pdr., turmeric, little vinegar.
make a paste of the ground spices with vinegar.
wash the green chillies, dry both chillies & brinjal on a towel.
cut chillies into 1" pieces
heat oil till it smokes, cool, add cumin, methi seeds, fry for few minutes.
add sliced garlic, when it starts to change colour, add ground spices, fry till oil floats on top.
mix jaggery with rest of the vinegar, add to the spices along with salt.
fry for a few minutes, add brinjal & green chillies, bring to a boil, then simmer until the brinjals are slightly soft.
store in the fridge once cooled in a dry, sterilised bottle.
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