Brinjal pickle is a tasty, spicy and savory traditional cuisine. This curry is specially made during festive seasons or other occasions to add flavor to the dining.
Ingredients
• 500 g Brinjal
• 200 g small onions (shallots)
• 100 g dried sprats
• Garlic & Ginger paste
• 50 g Green chilies (should be cut
horizontally)
• Red chili powder
• Pepper powder
• Vinegar
• Curry leaves (as required)
• Mustard powder
• Salt
• 4 tablespoons of Sugar
• Oil
Instructions:
- Wash the brinjal pods and cut them into thin strips (to fry them easily)
- Add 1 teaspoon of turmeric powder, 1
teaspoon of pepper powder and salt, mix them all together well to soak the mixture
into brinjal strips.
- Keep it aside for 10 minutes.
- Take a frying pan and put oil to fry the brinjals (Before frying squeeze the brinjals to remove the extra liquid)
- Fry the Brinjal strips and dried sprats until they became golden brown. Use tissues to remove extra oil in Brinjal strips and dried sprats.
- Then fry shallots, green chilies, curry leaves (You only have to put these ingredients one by one to the oil and quickly get them out of the oil – it is a quick fry)
- Keep a clay pot on a hearth and put some vinegar into it when the pot is heated.
- Add garlic & ginger paste to the hot vinegar and mix well.
- Then add 2 tablespoons of Red Chili powder, 1 teaspoon of mustard powder, 4 tablespoons of sugar and salt as per the taste to the mixture.
- Finally add fried brinjals, dried sprats, curry leaves, shallots, green chilies and mix altogether well.
- Keep the mixture on the hearth to simmer for 60 seconds.
- Finally the Brinjal Moju is ready to serve.
- For vegetarians you can refrain from adding dried sprats to the mixture.
- Brinjal moju can be stored in refrigerator or normal room temperature for couple of days.
- You can add tomato to add spiciness to the mixture if you like and to reduce the adding quantity of vinegar.
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