Spicy Goan Brinjal Pickle
Experience the vibrant flavors of Goa with this Spicy Goan Brinjal Pickle. Made with fresh brinjal (eggplant), aromatic spices, and a splash of tangy vinegar, this pickle is a perfect complement to your meals. The combination of ginger, garlic, and mustard oil brings depth and richness, while the sugar balances the heat from the chili powder. This recipe yields 6 cups, enough to share with family and friends or to enjoy throughout the week. Dive into the world of Indian pickles with this delightful recipe that captures the essence of Goan cuisine!
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
Brinjal (eggplant)
1.5 kg (Julienned or diced)
Ginger
4 ounces (Fresh, peeled)
Garlic cloves
6 ounces (Peeled)
Chili powder
5 ounces (Ground)
Turmeric powder
1 tablespoon (Ground)
Black mustard seeds
2 tablespoons (Powdered)
Fenugreek seeds
1.5 tablespoons (Roasted and powdered)
Cumin seeds
2 tablespoons (Roasted and powdered)
Salt
3/4 cup (Kosher or sea salt)
Sugar
1 cup (Granulated)
Mustard oil or vegetable oil
1.5 cups (For frying)
Tamarind pulp or paste
1.5 tablespoons (Pureed)
Curry leaves
To taste (optional) (Fresh)
Vinegar
1.25 cups (White or apple cider vinegar)
Instructions
1
Wash and julienne or dice the brinjal into small pieces.
2
In a mixing bowl, layer the brinjal with salt and let it sit for 4-5 hours to allow the water to separate from the vegetables.
3
After the brinjal has released water, squeeze out excess moisture and transfer the brinjal to a separate bowl.
4
In a blender, combine ginger and garlic with a bit of vinegar and blend to form a smooth paste.
5
In a large pan, heat the mustard oil or vegetable oil until it starts to smoke. Fry the brinjal in batches (about two handfuls at a time), using a slotted spoon to drain and set aside after frying. Make sure the bubbling from the oil has subsided before frying the next batch.
6
Once all the brinjal is fried, add the ginger and garlic paste to the oil. Sauté for about 5 minutes until fragrant.
7
Add chili powder, turmeric powder, powdered mustard seeds, roasted fenugreek, and cumin to the pan. Stir and fry for an additional 2 minutes to toast the spices.
8
Pour in the vinegar and add tamarind pulp or paste, stirring well for 1 minute to combine all the flavors.
9
Mix in the curry leaves (if using) and sugar, allowing everything to integrate.
10
Add the prepared brinjal back into the mixture, stirring well and cooking for another 1-2 minutes until everything is heated through.
11
Remove from heat and let it cool completely. Transfer the pickle to sterilized jars and seal tightly.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Goan Brinjal Pickle?
Spicy Goan Brinjal Pickle is a vibrant Indian condiment made with eggplant, aromatic spices, vinegar, and oil, capturing the authentic flavors of Goan cuisine.
What are the main ingredients for this pickle?
The main ingredients include 1.5 kg of brinjal (eggplant), ginger, garlic, chili powder, turmeric, mustard seeds, fenugreek, cumin, salt, sugar, oil, tamarind, and vinegar.
How much brinjal is required for this recipe?
You will need 1.5 kilograms of brinjal, which should be julienned or diced into small pieces.
Why must the brinjal sit with salt for 4-5 hours?
Salting the brinjal for several hours allows the excess water to separate from the vegetable, which is crucial for the texture and preservation of the pickle.
How do I prepare the ginger and garlic?
Peel 4 ounces of fresh ginger and 6 ounces of garlic, then blend them with a bit of vinegar to form a smooth paste.
What type of oil is best for frying the brinjal?
Mustard oil is recommended for its pungent flavor, but vegetable oil can also be used as a substitute.
How should I fry the brinjal?
Fry the brinjal in small batches (about two handfuls at a time) in hot oil until the bubbling subsides, then drain with a slotted spoon.
Which spices are used in the pickling mixture?
The spice mix includes chili powder, turmeric, powdered black mustard seeds, roasted and powdered fenugreek, and roasted and powdered cumin.
How much chili powder is used in this recipe?
This recipe calls for 5 ounces of ground chili powder to provide its signature spicy kick.
What is the role of vinegar in this recipe?
Vinegar acts as a preservative and provides the necessary tanginess to balance the heat and sweetness of the pickle.
Can I use any type of vinegar?
The recipe suggests using either white vinegar or apple cider vinegar.
How is the tamarind prepared?
You should use 1.5 tablespoons of tamarind pulp or paste that has been pureed.
Is there sugar in Goan Brinjal Pickle?
Yes, 1 cup of granulated sugar is added to balance the heat from the chili powder and the acidity of the vinegar.
Are curry leaves mandatory?
No, curry leaves are optional and can be added to taste for extra aroma.
How long should I sauté the ginger and garlic paste?
Sauté the paste in the oil for about 5 minutes until it becomes fragrant before adding the dry spices.
What is the yield of this recipe?
This recipe yields approximately 6 cups of pickle.
How should I store the finished pickle?
Transfer the cooled pickle into sterilized glass jars and seal them tightly to ensure longevity.
Is this recipe suitable for vegetarians?
Yes, this Spicy Goan Brinjal Pickle is a completely vegetarian condiment.
How long do I cook the mixture after adding the fried brinjal back?
Cook the mixture for another 1-2 minutes after re-adding the brinjal to ensure everything is heated through and well-combined.
What should I do if the oil starts smoking?
The recipe specifies heating the mustard oil until it starts to smoke before frying, which is a common technique to remove the raw edge of the oil.
How much salt is needed?
You will need 3/4 cup of kosher or sea salt.
Can I use ground mustard instead of seeds?
The recipe specifically calls for 2 tablespoons of black mustard seeds that have been powdered.
What is the preparation for fenugreek and cumin seeds?
Both the fenugreek and cumin seeds should be roasted and then powdered before being added to the pan.
What is the texture of the brinjal in this pickle?
The brinjal is julienned or diced and then fried, resulting in a rich, tender texture that absorbs the spicy oil.
Do I need to peel the brinjal?
No, the recipe does not require peeling the brinjal; simply wash and cut it.
How do I ensure the pickle doesn't spoil?
Using vinegar, high salt content, and storing it in sterilized jars are the key steps to preserving the pickle.
When should I add the sugar?
Add the sugar after pouring in the vinegar and tamarind, mixing it in with the curry leaves.
What does the tamarind add to the flavor profile?
Tamarind adds a deep, fruity sourness that is characteristic of Goan and South Indian pickles.
Can I reduce the amount of oil?
While the recipe uses 1.5 cups for frying and preservation, reducing it significantly may affect the shelf life and traditional texture.
What are the tags associated with this recipe?
This recipe is tagged as pickle, brinjal, eggplant, Goan cuisine, spicy, vegetarian, fermented, Indian, preserve, and condiment.