Instant Egg Plant Pickle

Recipe by
Total Time:
15-30 minutes
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Pickles-Chutneys Recipes. You may also want to try Healthy Easy Red Bell Pepper Chutney, Best Kairi Panha, Easy Pavakkai Oorukai

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How to Make Instant Egg Plant Pickle

  • Wash brinjals and wipe them till dry.
  • Cut them into long pieces.
  • In a non-stick wok, heat oil.
  • Add mustard seeds, red chillies and hing and garlic.
  • When they begin to splutter, add brinjals.
  • Add salt and turmeric powder.
  • Close it with a lid and let the brinjals cook for a while.
  • When the brinjals are cooked, add tamarind pulp, mustard powder, methi powder and chilli powder.
  • Let it cook till the oil comes up.