Brinjal pickle

Brinjal pickle

Sri Lanka

By
From
South East Asian Food

Ingredients

Quantity Ingredient
1.5cm piece fresh ginger
3 garlic cloves, sliced
28 shallots
1/2 cup mustard seeds
pinch turmeric powder
5 red chillies
600g long purple eggplant
10 whole green chillies
vegetable oil, for deep-frying
1 small brown onion, cut across in two and then finely sliced lengthwise
ground chilli, to taste
sugar, to taste
salt, to taste
1 cup good white vinegar

Method

  1. In a mortar or a food processor attachment blend the ginger, garlic, 2 shallots (sliced), the mustard seed, turmeric powder and the fresh red chillies to a fine paste. Set aside.
  2. Cut the eggplant into 4 x 2 cm chunks. Peel the remaining shallots and leave them whole. Wash the green chillies, leaving them whole too.
  3. Heat the oil in a wok and deep-fry the eggplant pieces until they turn brown. Remove and drain. Now fry the shallots until they are transparent and take them out to drain and keep aside. Fry the green chillies until they change colour and are slightly cooked, then drain them too. Remove all but 2 tablespoons oil and fry the sliced onion and the chilli paste until they are fragrant, adding ground chilli according to taste. Add a little water, sugar, salt and vinegar to taste. Let this simmer for a while, then put in the fried eggplant, shallots and chillies. Mix everything well and simmer until the liquid thickens a little.
  4. The pickle will keep for a week in the refrigerator.
Tags:
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