This versatile pickle serves in many ways... with parathas, mixed with cooked rice, and a fried papad for company, sandwiches with buttered slices..with a layer of brinjal pickle, so...oo...o...tasty and satisfying.
The method: 600 grms brinjal, cut into half inch slices...
1/2 bottle vinegar.
1/2 bottle til oil...sesame oil.
1 tea cup sugar.
one table spoon mustard powder.
one and half tea spoon jeera....cumin seed.
one tea spoon methi
three and half red chilli powder
one big whole garlic flakes ...cut into halves...length ways...
6 green chillies
ginger juliennes...one tablespoonful.
2 teaspoon haldi...turmeric
8 to 10 whole black pepper seed.
salt to taste....
10 to 15 leaves of kadi patha
. Take a heavy bottomed vessel, put all the above ingredients into it.
Cook on a slow fire till the ingredients all gel together. about half an hour, to 40 minutes.
Your pickle is ready. Cool and Bottle.
