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Aubergine, Baingan Pickle


Aubergines Baingans


500 gms brinjal ,cubed

20 gms salt, for marinating

50 gms peeled garlic

40 gms fresh ginger,

Peel both and make into a paste.

25 gms tamarind paste.Made fresh.

50 gms jaggery/ gur, grated

20 gms chilli powder

5 gms black pepper

5 gms rai / mustard seed

3 gms methi /fenugreek,

Roast all three and powder.


elaichi /cardomom

1inch stick dalchini /cinnamon

2 cloves .

Powder all three

50 ml vinegar

40 gms salt for pickling

150 ml.


Marinate the cubed brinjal in 20 gms salt for 4 hours. Squeeze out the water released and keep.

Stir fry the salted brinjal in 2 tbsp of oil till tender and set aside.

Heat 2 tsp oil and pop the mustard seeds. Add the ginger garlic paste to the mustard seeds and saute for a minute or two.

Add some more oil to the same pan, heat it and then add the tamarind paste, vinegar, jaggery and salt.

Bring to the boil and allow to thicken over a high flame.

Now add the fried brinjal and the remaining oil and cook till blended adding the spices . Continue to cook for a few minutes. Remove from fire when the mixture becomes dry and the oil seperates.


This pickle lasts for 2 months.

Courtesy: Usha's Pickle Digest