Ingredients

• 300 g - brinjal
• 2 tbsp - red chilli powder
• 1 tsp - turmeric
• 1.5 tbsp - salt
• 4 tbsp - til oil
• 2 tbsp - tamarind paste
• 10 - garlic cloves
• 1/2 tsp - methi powder
• 1 tsp - mustard powder

How to Make Tangy Brinjal Pickle

• Wash and wipe brinjals with a clean cloth
• Cut them into 3/4 cubes and sprinkle with salt. Keep them aside
• Mix all masala powders and remaining salt.
• Heat oil to smoking point and remove from fire. Add brinjal pieces and tamarind paste. Mix well and let it cool completely
• Add masala powder and garlic
• Mix well with a wooden spoon, so that the brinjal gets coated well with masala and oil
• Keep aside in the fridge and serve after 2 days. Keeps good in fridge for 10-15 days
• Best served with curd rice