Spicy Brinjal Delight Pickle
Discover a flavorful twist on traditional pickling with this Spicy Brinjal Delight Pickle recipe. Perfected by Neera Verma, this vibrant pickle boasts a unique blend of spices and marinated aubergines that elevate your meals. Whether you serve it alongside steaming rice or use it as a zingy condiment, this pickle delivers a delightful kick that is sure to tease your taste buds. Simple to prepare yet packed with bold flavors, you’ll want this pickle to be a staple in your kitchen for more than just 15 days!
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Aubergines
500 g (Small, washed, peeled, and quartered)
Ginger
10-15 g (Peeled and sliced)
Red Chilies
15 g (Dried, ground)
Green Chilies
5 (Chopped)
Cumin Seeds
1/2 teaspoon (Whole)
Fenugreek Seeds
1/2 teaspoon (Whole)
Mustard Seeds
1/2 teaspoon (Whole)
Salt
1 teaspoon (To taste)
Peanut Oil
1/2 cup (For frying)
Vinegar
1/2 cup (For marinade and cooking)
Instructions
1
Begin by washing and cleaning the small aubergines thoroughly under running water.
2
Peel the aubergines carefully and trim off the upper stalk, ensuring not to cut too deep.
3
Quarter the aubergines by splitting them into four pieces lengthwise, keeping them connected at one end.
4
Next, peel the ginger and slice it thinly for better infusion of flavor.
5
In a blender, combine the red chilies, cumin seeds, mustard seeds, and fenugreek seeds with a little vinegar. Blend until it forms a smooth paste.
6
In a heavy-bottomed pan, heat the peanut oil over medium heat. Once hot, add the sliced ginger and the blended spice paste, frying until it turns a rich red color.
7
Add the green chilies along with salt and the remaining vinegar to the pan. Mix everything together thoroughly.
8
Gently incorporate the quartered aubergines into the spice mixture, ensuring they are well-coated with the spices.
9
Cover the pan with a lid and let it cook on low flame for about 5 minutes, stirring occasionally. Remember to wipe off any condensation on the lid frequently to prevent water from dripping back into the pickle.
10
Once the aubergines soften and absorb the flavors, remove the pan from the heat.
11
Allow the pickle to cool completely at room temperature before transferring it to a sterilized jar.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Brinjal Delight Pickle?
It is a vibrant, flavorful pickle featuring marinated small aubergines and a unique spice blend, perfected by Neera Verma.
Who created this recipe?
The Spicy Brinjal Delight Pickle recipe was perfected by Neera Verma.
How much aubergine is needed for this recipe?
You will need 500 grams of small aubergines.
How should the aubergines be prepared?
The aubergines should be washed, cleaned, peeled, and then quartered lengthwise while keeping them connected at one end.
What type of oil is used for frying?
The recipe calls for 1/2 cup of peanut oil.
What spices are used to make the smooth paste?
The spice paste is made by blending red chilies, cumin seeds, mustard seeds, and fenugreek seeds with a little vinegar.
How much vinegar is required in total?
A total of 1/2 cup of vinegar is used for both the marinade and the cooking process.
How long does this pickle stay fresh?
This pickle is designed to be a staple in your kitchen for more than 15 days.
What is the best way to serve this pickle?
It can be served alongside steaming rice or used as a zingy condiment for various meals.
Do I need to peel the ginger?
Yes, the ginger should be peeled and then sliced thinly for better flavor infusion.
How many green chilies are used?
The recipe uses 5 chopped green chilies.
What is the recommended cooking time for the aubergines?
The aubergines should be cooked on a low flame for about 5 minutes once they are incorporated into the spice mixture.
Why must I wipe condensation off the lid while cooking?
Wiping off condensation prevents water from dripping back into the pickle, which helps preserve its quality.
What color should the spice paste be when fried?
The spice paste and ginger should be fried until they turn a rich red color.
How much salt is added to the recipe?
The recipe calls for 1 teaspoon of salt, or you can adjust it to taste.
What are the measurements for cumin, mustard, and fenugreek seeds?
Each of these seeds (cumin, mustard, and fenugreek) requires 1/2 teaspoon.
Is this recipe suitable for vegetarians?
Yes, it is tagged as a vegetarian and Indian cuisine recipe.
Should the pickle be hot when transferred to a jar?
No, you should allow the pickle to cool completely at room temperature before transferring it to a jar.
What type of jar should be used for storage?
It is recommended to use a sterilized jar for storing the pickle.
Can I use large eggplants instead of small aubergines?
The recipe specifically recommends 500g of small aubergines for the best texture and flavor infusion.
What kind of pan should be used for cooking?
A heavy-bottomed pan is recommended for heating the oil and frying the ingredients.
How many total ingredients are in this recipe?
There are 10 ingredients: aubergines, ginger, red chilies, green chilies, cumin seeds, fenugreek seeds, mustard seeds, salt, peanut oil, and vinegar.
How should the ginger be sliced?
The ginger should be sliced thinly after being peeled.
Are the red chilies fresh or dried?
The ingredients list specifies 15g of dried, ground red chilies for the paste.
Is this a quick recipe to prepare?
Yes, it is tagged as a quick recipe that is simple to prepare.
What should I do with the aubergine stalks?
Trim off the upper stalks carefully, ensuring you do not cut too deep into the vegetable.
When do I add the green chilies and salt?
Add the green chilies, salt, and the remaining vinegar after the spice paste has turned a rich red color.
How do I ensure the aubergines are well-coated?
Gently incorporate the quartered aubergines into the spice mixture in the pan, stirring to ensure they are covered.
Does this pickle contain cholesterol?
The nutritional data provided indicates the cholesterol content is null.
What is the primary flavor profile of this dish?
It is a spicy and zingy condiment with bold flavors from marinated aubergines and traditional Indian spices.