Instant Egg Plant Pickle

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 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 Tasty Chana Dal Chutney, Woodapple (Bael) Chutney, Sambal Belacan , Prawn Chutney

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Ingredients

  • Brinjal - 4
  • Garlic - 3
  • Mustard powder - 1/2 tsp
  • Methi powder- 1/4 tsp
  • Salt - as required
  • Chilli powder - 1 tsp
  • Turmeric powder - 1 tsp
  • Tamarind pulp - 6 tbsp
  • Oil - 5 tbsp
  • Mustard seeds - for seasoning
  • Hing - a pinch
  • Red chillies - 1

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.

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