Brinjal Pickle | (Vankaya Avakaya Pachadi)

Brinjal pickle

brinjal pickle

Delicious brinjal pickle that can be relished almost immediately as the fried brinjals are tender , the oil and spices mix well in an hour , for best taste , you can use after 24 hours . As brinjals are available through the year , we can make in small batches.

I never thought i would actually enjoy brinjal pickle as i am not a great fan of brinjals , till i tasted some very yummy spicy brinjal pickle home made , from a store . To me pickles are always mango, vadu maanga ( tender baby mangoes ) and lime , i dont even try making another kind of pickles. I love the sweet and spicy Gujarati mango pickles , which i make in small quantities during the season .

I tasted every spoon , and tried to get all the ingredients from the taste and aroma and i have reproduced to my satisfaction . The pickle bottle which i bought has loads of oil on top, which i reduced as i wasn’t planning to store for long , so i used the quantity enough to keep 500 grams of brinjals .

The greatest advantage of making this pickle is brinjals are almost available through the season so you can make it weekly too , very fresh using less oil and less spice .

brinjal pickle , kattrikai oorugai , pickle varieties
brinjal pickle

the video above will give you an idea .

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Brinjal Pickle | (Vankaya Avakaya Pachadi)
Delicious brinjal pickle that can be relished almost immediately as the fried brinjals are tender , the oil and spices mix well in an hour , for best taste , you can use after 24 hours . As brinjals are available through the year , we can make in small batches.
brinjal pickle
Prep Time 20 minutes
Cook Time 10 minutes
Servings
220 grams
Prep Time 20 minutes
Cook Time 10 minutes
Servings
220 grams
brinjal pickle
Instructions
  1. First roast the methi seeds and mustard seeds separately in a pan
  2. allow to cool and then powder them both together , or separately you may take more but you will need a tbsp of each . The video shows quantity more than needed , as it is difficult to powder just a tbsp. i have roasted more than required quantity of each but used only a tbsp .
  3. wash and dry brinjals thoroughly with a cloth , chop into smaller pieces . heat a heavy pan, add some oil about 2-3 tbsp, and fry brinjals till tender but not charred or mushy . add some rock salt while frying brinjals , asafoetida crystals, turmeric powder , after brinjals seems tender , remove and keep aside .
  4. in the same oil fry the chopped tamrind till almost sticky and not raw to taste .
  5. allow tamrind to cool , then powder in mixie jar , it will get sticky . But that is okay, we can break it up to smaller pieces while mixing . The reason we fry tamrind and not use tamrind paste as we dont want any moisture or water content in the pickle to get a longer shelf life .
  6. take a large mixing bowl, start layering fried brinjals , some chili powder, salt , tamrind, then layer more of each till it is all used up .then mix the whole spice and brinjal mixture gently so as not to make it all mushy.
  7. heat a pan with remaining oil , splutter mustard seeds, add cumin seeds, switch off flame . add the spice and brinjal mixture to the pan of hot oil , mix well, till well coated .
  8. store in a glass jar or bottle and mix well next day , you will see the brinjals are already looking very tender and pickle is ready . By 48 hours the pickle is perfectly done .
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