Are you looking for a delicious and versatile condiment to spice up your meals? Look no further than eggplant pickle! This tangy and flavorful condiment has a long history in South Asian and Middle Eastern cuisines, where it is enjoyed as a side dish or a condiment. The recipe for eggplant pickle varies from region to region, but it typically consists of tender chunks of eggplant mixed with a blend of aromatic spices, vinegar, and jaggery.

This pickle is a popular condiment in Indian cuisine, where it is known as "baingan ka achaar" in Hindi. It is often served alongside dishes such as biryani, dal, and curries, where its tangy and spicy flavors complement the rich and aromatic flavors of the main dish.

One classic way to enjoy eggplant pickle in Indian cuisine is with aloo paratha, a flatbread stuffed with spiced potatoes. The combination of the warm, flaky paratha and the zesty eggplant pickle creates a perfect balance of textures and flavors that is sure to satisfy your taste buds.

Eggplant pickle is also a great addition to rice dishes such as pulao or biryani, where it adds a burst of flavor and a touch of acidity to balance out the richness of the dish. It can be mixed into the rice or served on the side as a condiment

In this recipe, we'll show you how to make a mouthwatering eggplant pickle that will take your meals to the next level. Whether you're a fan of bold and spicy flavors or just looking to switch up your condiment game, eggplant pickle is a must-try recipe that you're sure to love.

Cooking Instructions:

1. Cut 2 eggplants into bite-sized pieces and add 1 teaspoon of salt. Mix well and set aside for 1 hour to allow the eggplant to release any excess moisture.
2. After 1 hour, squeeze as much liquid as possible out of the eggplant and dry the pieces using paper towels.
3. In a pan, dry roast 1/2 teaspoon of fenugreek seeds and 1/2 teaspoon of mustard seeds until they start to splatter. Turn off the heat and remove the seeds from the pan.
4. In a blender, combine 15 cloves of garlic, 2 inches of ginger, 1 teaspoon of cumin seeds, 1 teaspoon of turmeric powder, 2 teaspoons of Kashmiri chili powder, the roasted fenugreek seeds and mustard seeds, and 3/4 cup of vinegar. Blend the ingredients into a smooth paste.
5. In a pan, heat 1/2 cup of oil and fry the salted and dried eggplant pieces until they turn slightly brown. Remove the eggplant from the oil and set aside.
6. In the same oil, add 2 bay leaves and the blended paste. Fry on low flame until the oil starts to separate from the masala paste.
7. Add 1/2 cup of jaggery and salt to taste. Keep stirring while the jaggery melts and the mixture thickens.
8. Once the mixture has thickened, add the fried eggplant pieces back to the pan and mix well with the masala paste.
9. Allow the pickle to cool to room temperature before transferring it to an airtight container and storing it in the refrigerator.

Ingredients Overview:

• Eggplant: The star ingredient of the recipe, eggplant is cut into bite-sized pieces and salted to remove excess moisture. Once squeezed and dried, the eggplant is fried until slightly browned before being mixed with the masala paste.
• Salt: Used to salt the eggplant in order to remove excess moisture.
• Oil: Used for frying the eggplant and for cooking the masala paste.
• Bay leaves: These aromatic leaves add a subtle flavor to the dish.
• Vinegar: Provides a tangy acidity to balance the sweetness of the jaggery.
• Kashmiri chili powder: A mild chili powder that adds a bright red color and a slight heat to the dish.
• Jaggery: A traditional Indian sweetener made from sugarcane juice, jaggery adds a touch of sweetness to balance out the tangy and spicy flavors of the pickle.
• Cumin seeds: These seeds are toasted and ground into a powder to add a warm, earthy flavor to the masala paste.
• Fenugreek seeds: These seeds are toasted and ground into a powder to add a slightly bitter and nutty flavor to the masala paste.
• Garlic: A pungent and aromatic ingredient that is blended with the other spices to create the masala paste.
• Mustard seeds: These seeds are toasted and ground into a powder to add a sharp and slightly bitter flavor to the masala paste.
• Ginger: A fresh and spicy ingredient that is blended with the other spices to create the masala paste.
• Turmeric: A bright yellow spice that adds color and a slightly bitter flavor to the dish.

Eggplant Brinjal Pickle - Goa Style As Featured On Youtube

FAQS: Eggplant Brinjal Pickle - Goa Style

Q: What is eggplant pickle?

A: Eggplant pickle is a tangy and spicy condiment made from eggplant that is popular in Indian cuisine. The eggplant is cut into bite-sized pieces, salted, and then fried before being mixed with a blend of spices, vinegar, and jaggery (a traditional Indian sweetener made from sugarcane juice).

Q: What does eggplant pickle taste like?

A: Eggplant pickle has a tangy and slightly sweet flavor that is balanced out by a touch of heat and a complex blend of aromatic spices. The eggplant adds a rich and slightly smoky flavor to the condiment, while the vinegar and jaggery provide a balance of acidity and sweetness.

Q: How do you serve eggplant pickle?

A: Eggplant pickle can be served as a condiment alongside Indian dishes such as biryani, dal, and curries. It can also be mixed into rice dishes such as pulao or biryani, or used as a spread for sandwiches and wraps.

Q: Can eggplant pickle be made ahead of time?

A: Yes, eggplant pickle can be made ahead of time and stored in an airtight container in the refrigerator for up to 7 days.

Q: Is eggplant pickle spicy?

A: Eggplant pickle has a mild to medium level of spiciness, depending on the amount of chili powder used in the recipe. If you prefer a spicier condiment, you can increase the amount of chili powder or add fresh chilies to the masala paste.

Q: Is eggplant pickle vegan?

A: Yes, eggplant pickle is a vegan condiment that does not contain any animal products.

Q: Can I use a different type of vinegar in eggplant pickle?

A: While the recipe calls for vinegar, you can use any type of vinegar you prefer, such as white vinegar, apple cider vinegar, or rice vinegar. Just keep in mind that different types of vinegar may slightly alter the flavor of the pickle.

Q: How long does it take to make eggplant pickle?

A: The recipe takes approximately 1 hour to make, including the time to salt and dry the eggplant, blend the masala paste, and fry the eggplant and masala paste together.