350 g (12 oz) Aubergines (baingani), washed, dried, cut into 1/2 inch cubes
1 tbsp (15 ml) Vegetable oil
1 tbsp (15 ml) Vegetable oil
Grind to a fine paste with 1-2 tsp vinegar:
4 Garlic (lasan) cloves
1 Ginger (adrak), 1 inch piece
5 Dry red chillies (sookhi lal mirch)
1/4 tsp Turmeric (haldi) powder
2 1/2 tbsp (50 g) 1 3/4 oz Jaggery (gur)
1/2 cup (100 ml) 3 1/2 oz Vinegar (sirka)
Salt to taste
1 Ginger (adrak), 1 inch piece
5 Dry red chillies (sookhi lal mirch)
1/4 tsp Turmeric (haldi) powder
2 1/2 tbsp (50 g) 1 3/4 oz Jaggery (gur)
1/2 cup (100 ml) 3 1/2 oz Vinegar (sirka)
Salt to taste
Pound together:
3 Green cardamom (choti claichi)
1 Cinnamon (dalchini), 1/4 inch stick
2 Cloves (laung)
4 Black peppercorns (sabut kali mirch)
1 Cinnamon (dalchini), 1/4 inch stick
2 Cloves (laung)
4 Black peppercorns (sabut kali mirch)
method
1. Heat the oil in a pan; add the ground paste and saute for 3 minutes. Add the aubergines and cook till almost done.
2. Add jaggery, vinegar, and salt; mix well. Lower heat and simmer till the oil floats on top.
3. Add the pounded spices, mix well and keep aside to cool.
4. Store in airtight jars.
2. Add jaggery, vinegar, and salt; mix well. Lower heat and simmer till the oil floats on top.
3. Add the pounded spices, mix well and keep aside to cool.
4. Store in airtight jars.
serving amount
serves: 4 - 6
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more information
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