- Eggplant – 250 gms.
- Garlic(crushed) -3 tbsp.
- Turmeric Powder – 2 tsp.
- Dry Mango Powder – 2 tbsp.
- Yellow Mustard Powder -3 tbsp.
- Achaar Masala – 3 tbsp.
- Roasted Five Spices Powder – 1 tbsp.
- Red Chilly Powder – 2 tsp.
- Five Spices – 1 tsp.
- Mustard Oil – 4 tbsp.
- White Vinegar – 2 tbsp.
- Salt – According to taste.
Step 1 – Wash and cut the eggplant into medium-sized pieces and dry them in fan for five minutes.
Step 2 – Now take a kadhai and add 3 tbsp of mustard oil and 1 tsp of five spices to it.When it splutters add in the cut eggplants and fry it on high flame for four minutes. Then add in the crushed garlic and fry up till half done, here again on high flame, and if it seems that oil is less in quantity then do add more of it as it is a pickle and will need more of oil.Now add in the salt,turmeric powder,dry mango or amchoor powder,roasted five spices powder,yellow mustard powder,red chilly powder,pickle or achaar masala,salt,vinegar and mustard oil and just stir the masalas twice and not for long,to mix them up,doing everything on high flame as it will enhance the taste of the pickle.Now, switch the gas off otherwise the dish will get a bitter taste.You must not over fry the pickle after adding the masalas especially the mustard powder.
Step 3 – Store the pickle in a jar and put it in strong sunlight for 2 hours and use it.It’s very close to being an instant pickle.
Our eggplant pickle is ready.
Friends do try this recipe at home.Share your comments and feedback.Have a great week everyone.Till then healthy cooking, happy living!!!