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Tasty Recipes
Non - Vegetarian Recipes
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Eggplant Pickle
Eggplant Pickle
Ingredients
1 kg eggplants
450 ml cider vinegar
medium - sized piece tamarind
115 ml hot water
15 grams white mustard seeds
15 grams coriander seeds, toasted
10 grams fennel seeds
4-5 cloves garlic
5 grams ginger, chopped
3 grams chili powder
10 grams freshly ground black pepper
10 grams salt
Method
Pierce eggplants with a fork, wrap in paper towels and place in
a casserole
dish.
Cook on HIGH for 10 minutes or until soft. Hold on to the stem and
peel skin
from the eggplants, then remove stems.
Mash flesh and mix in cup vinegar to prevent eggplant discoloring.
Keep
aside.
Soak tamarind in hot water for 10-15 minutes until softened.
Rub with fingertips to separate pulp, then press through a sieve
and add to
the eggplant. Combine another cup vinegar, mustard seeds, coriander
seeds,
fennel seeds, peeled garlic cloves and ginger and blend to a smooth
paste.
Add paste to eggplants with chili powder, pepper, salt and remaining
vinegar
and ladle into sterilized jars.
Seal and store in a cool place.
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