I was looking around for the perfect brinjals to make this pickle and as luck would have it, they grew in our own garden. To make this popular and favourite pickle, you need to have firm brinjals with a shiny, unblemished skin. Choose male ones as they have fewer seeds and less bitter, with shallow, round indent at the bottom. Female brinjals have an indent that is deep and shaped like a dash or line. Avoid the round ones as they are small, have more seeds and less meaty. The two varieties we grew this year were the classic (male) and little fingers. Classic ones utilized for the pickle and little fingers displayed in the picture.
To make this pickle, the brinjals have to be cut into 2" pieces, seasoned with salt and set aside while the spice paste is ground in vinegar. Any moisture released from the brinjal pieces should be discarded. The pieces are flash-fried in a shallow pan on high heat for a couple of minutes. Oil for the pickle is heated in a pan, seasoned with curry leaves and garlic. Then, the ground paste is incorporated and cooked well until the oil starts to separate. Finally, the fried pieces are mixed in with sugar and salt. They are cooked only for a couple of minutes to maintain their structure. A relatively simple and tasty pickle if done right. Perfect accompaniment to a meal, sweet with a hint of sour and spice to tie up the flavour.
Flash-frying is a cooking technique in which the food is fried in a shallow pan with little oil at a high temperature for a couple of minutes. This locks in the flavour and juices preventing too much of the oil from seeping into the food.
To make this pickle, the brinjals have to be cut into 2" pieces, seasoned with salt and set aside while the spice paste is ground in vinegar. Any moisture released from the brinjal pieces should be discarded. The pieces are flash-fried in a shallow pan on high heat for a couple of minutes. Oil for the pickle is heated in a pan, seasoned with curry leaves and garlic. Then, the ground paste is incorporated and cooked well until the oil starts to separate. Finally, the fried pieces are mixed in with sugar and salt. They are cooked only for a couple of minutes to maintain their structure. A relatively simple and tasty pickle if done right. Perfect accompaniment to a meal, sweet with a hint of sour and spice to tie up the flavour.
Flash-frying is a cooking technique in which the food is fried in a shallow pan with little oil at a high temperature for a couple of minutes. This locks in the flavour and juices preventing too much of the oil from seeping into the food.
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Goan Brinjal Pickle
(Yields 500 grams)
Ingredients:
1/2 kg brinjals
2 sprigs of curry leaves
1/2 pod of garlic (25 grams)
1 cup vegetable oil
4 teaspoons sugar
salt
Grind to a fine paste with 3/4 cup vinegar
15 red dried Kashmiri chillies
1 teaspoon mustard seeds
1/4 teaspoon fenugreek seeds (methi)
1 teaspoon cumin seeds
1/2 pod of garlic (25 grams)
1" piece of ginger
1/2 teaspoon turmeric powder
Method:
Wash brinjals and cut into 2" pieces. Season with salt and place in a colander or sieve, over a bowl for 30 minutes. Any moisture released from the brinjals should be discarded.
In a skillet with two tablespoons of oil, flash-fry brinjal pieces on high heat for a couple of minutes. Drain on absorbent paper towels.
Slice garlic cloves and set aside.
Heat oil in a pan, add curry leaves and chopped flakes of garlic. Cook for a couple of minutes till you get a whiff of aroma. Stir in the spice paste and fry well till you see the oil start to separate. Mix in the fried brinjal pieces, add sugar and salt. Simmer on low heat for a couple of minutes. (Note: Do not overcook the brinjals. They will lose their structure and turn to a mush.)
Cool and store in a sterilized glass bottle. Secure tightly with a lid and allow pickle to mellow for a week. Keep in a cool place.
Serve as an accompaniment to main meal.
Note:
(Yields 500 grams)
Ingredients:
1/2 kg brinjals
2 sprigs of curry leaves
1/2 pod of garlic (25 grams)
1 cup vegetable oil
4 teaspoons sugar
salt
Grind to a fine paste with 3/4 cup vinegar
15 red dried Kashmiri chillies
1 teaspoon mustard seeds
1/4 teaspoon fenugreek seeds (methi)
1 teaspoon cumin seeds
1/2 pod of garlic (25 grams)
1" piece of ginger
1/2 teaspoon turmeric powder
Method:
Wash brinjals and cut into 2" pieces. Season with salt and place in a colander or sieve, over a bowl for 30 minutes. Any moisture released from the brinjals should be discarded.
In a skillet with two tablespoons of oil, flash-fry brinjal pieces on high heat for a couple of minutes. Drain on absorbent paper towels.
Slice garlic cloves and set aside.
Heat oil in a pan, add curry leaves and chopped flakes of garlic. Cook for a couple of minutes till you get a whiff of aroma. Stir in the spice paste and fry well till you see the oil start to separate. Mix in the fried brinjal pieces, add sugar and salt. Simmer on low heat for a couple of minutes. (Note: Do not overcook the brinjals. They will lose their structure and turn to a mush.)
Cool and store in a sterilized glass bottle. Secure tightly with a lid and allow pickle to mellow for a week. Keep in a cool place.
Serve as an accompaniment to main meal.
Note:
- I have used canola oil.
- Garlic is used in the paste and seasoning, total 50 grams.
- Add extra sugar if desired.
See More Goan Pickle Recipes
