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| Recipe Eggplant Pickle | |||
| Category Vegetables | |||
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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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| Views 80 | |||
| 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 |
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| Recipe Posted by Anil Kher Jan 22nd, 2009 | |||
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