Yeah you read it right. A pickle made out of eggplant. How interesting, isn't it?
Eggplants are generally used in many Mediterranean cuisine to make lots of interesting dips. Well this is one interesting South Indian dip, you could say.
Ingredients:
Big brinjal 1
Tamarind 1 big lemon sized
Sesame Oil
Mustard Seeds 1 tsp
Fenugreek Seeds 1 tsp
Hing a pinch
Turmeric powder a pinch
Chilli powder (as per taste depending on how spicy you want it to be)
Salt to taste
Method:
1. Soak the tamarind in hot water for 15 minutes.
2. Extract the tamarind pulp and keep it aside.
3. Peel the skin of the brinjal.
4. Chop it into small pieces.
5. Heat oil in a pan.
6. Once hot, add mustard seeds and fenugreek seeds.
7. Once they splutter, add the brinjal.
8. Saute it for a minute and add the extracted tamarind pulp.
9. Add salt, turmeric powder, chilli powder, hing to it and cook it until the brinjal becomes tender and the raw smell of the tamarind goes away.
10. You will notice that the oil get separated from the mixture. That's the correct consistency.
11. Switch off the flame.
12. Cool it and then put it in a airtight container.
Note:
1. This pickle generally comes good for a week when refrigerated( since we have not added any preservatives)
2. I have used big brinjal. Since the skin will be hard, have peeled it and used. You can make the pickle in the same way with small brinjals also. No need to peel the skin for small brinjals.