February 22, 2014

Vankaya Nilva Pachadi (Brinjal Pickle)

Ripe Brinjals (turns into yellow) - 1 kg
Salt - 1 cup
Red Chilli powder - 100 gms
Fenugreek powder - 2 tsp
Turmeric - 1 tsp
Tamarind - 200 gms
Garlic paste - 2 tbsp

For Talimpu:
Oil - 250 gms
Red chillies - 2 (broken)
Mustard seeds - 2 tsp
Fenugreek seeds - 1 tsp
Curry leaves - few
Garlic - 10 (crushed)


  • Wash and wipe the brinjals with dry cloth.
  • Cut the brinjals into pieces. Put brinjal pieces, salt, turmeric and tamarind in a bowl. Cover and keep aside for 2 days.
  • On 3rd day, separate brinjal pieces from tamarind. Grind tamarind along with the the juice to make fine paste. Add chilli powder, fenugreek powder, garlic paste and grind again. Remove and mix with the brinjal pieces.
  • Heat oil in kadai, add all talimpu ingredients and fry till mustard crackles. Switch off the flame and let it cool.
  • Pour this talimpu over pickle and mix well.
  • Transfer to airtight container.

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