|
Method
Remove Stalks & Calyx from Brinjals, make 2 deep insertions on the Brinjals where the Stalk & Calyx was removed, wash , drain & keep aside.
Take a Kadai add Oil, when hot add the Brinjals & fry till it is half cooked.
In the meantime make a coarse paste with the spices (except for the Chillie Powder) & Vinegar (i.e. grind all the spices with Vinegar no water to be used at all - keep aside.
When the Brinjals are half cooked add the ground spice paste & fry the masala till oil comes to the surface & the masala has coated the brinjals.
Now add the Tamarind Pulp, Chillie Powder & Salt mix well & allow to cook & thicken.
When required thickness has been achieved, remove from heat, & leave to cool – Bottle & keep.
This Pickle could be served with Curd Rice, Lime Rice, Pulao’s, Fried Rice, Briyanis etc.,
PN:
Vinegar could be used as desired. Also check on the Chillie Powder requirement, because you are using Peppercorns as well & if you do not like the Pickle too spicy then judge & use the Spices.
|
