11. BRINJAL PICKLE

INGREDIENTS:

2 kilos large round brinjals

55 gms. garlic (peeled)

55 gms. ginger

20-25 green chillies

2 tablespoon turmeric powder

2 tablespoon methe powder (roasted)

1 cup salt

Spices to be ground

225 gms chilli powder 55 gms. garlic (peeled) 55 gms. ginger 85 gms. jeera 85 gms. mustard

1½ kilo gingelly oil

2 bottles vinegar

1 teaspoon mustard I teaspoon methe seeds 1 sprig curry leaves 1 handful sugar

for seasoning

METHOD:

1. Grind the spices into a fine paste. Wash and dry the brinjals and cut them into small pieces. They } should be cut only when the spices paste is being fried, as they will discolour very quickly.

2. Heat oil to boiling point. Season with mustard methe seeds and curry leaves. Add garlic, sliced ginger and green chillies with the ends slit. Fry for about 5 minutes. Add the ground spices with turmeric powder and fry again until oil starts sep arating.

3. Put the brinjal pieces with salt and continue fry ing until they are soft and cooked. Pour vinegar over it and boil until oil separates again.

4. Take off the fire, add methe powder and sugar. Mix well. Cool and bottle.

NOTE:
It can be kept for 6 months to one year