Brinjaleggplantauberginepicklegoaindia Recipes

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BRINJAL EGGPLANT (AUBERGINE) PICKLE (GOA, INDIA)



Brinjal Eggplant (Aubergine) Pickle (Goa, India) image

Make and share this Brinjal Eggplant (Aubergine) Pickle (Goa, India) recipe from Food.com.

Provided by reya doucette

Categories     Asian

Time 6h30m

Yield 6 cups, 72 serving(s)

Number Of Ingredients 14

1 1/2 kg eggplants (brinjal)
4 ounces ginger (5 inch)
6 ounces garlic cloves (3 North American large pods or 6 small pods)
5 ounces chili powder
1 tablespoon turmeric powder
2 tablespoons black mustard seeds, powdered
1 1/2 tablespoons fenugreek seeds, roasted and powdered
2 tablespoons cumin seeds, roasted and powdered
3/4 cup salt
1 cup sugar
1 1/2 cups mustard oil (Indian grocery store) or 1 1/2 cups vegetable oil
1 1/2 tablespoons tamarind pulp or 1 1/2 tablespoons tamarind paste
curry leaf, from Indian grocery store (optional)
1 1/4 cups vinegar

Steps:

  • Julianne or dice small brinjal-eggplant.
  • Layer brinjal with salt alternately. Let stand 4-5 hours till water separates from vegetable.
  • Squeeze in handfuls brinjal till water is removed. Keep in separate bowl.
  • Grind ginger and garlic in some of the vinegar to paste.
  • Heat oil till smoke starts rising. Fry brinjals two hand fulls at a time. Drain with slotted spoon and set aside. Wait for water to evaporate from oil, till the bubbles stop before frying another lot of brinjal.
  • Add and fry garlic and ginger paste for 5 minutes.
  • Add dry spices, fry 2 minutes.
  • Add vinegar and tamarind, mix well for 1 minute.
  • Add curry leaves and sugar, mix well.
  • Add brinjal mix well and cook 1-2 minutes.
  • Cool and bottle.

Nutrition Facts : Calories 75.4, Fat 5.2, SaturatedFat 0.6, Sodium 1200.9, Carbohydrate 7.4, Fiber 1.8, Sugar 3.6, Protein 0.9

BRINJAL (EGGPLANT) CURRY



Brinjal (Eggplant) Curry image

This aubergine bhaji recipe has won rave reviews from my South Indian in-laws, who have very discerning palates when it comes to authentic currys. This dish can either be used as a side dish, or as a vegetarian main dish. It's easy, delicious and a great way to introduce different veggies to your kids.

Provided by KVasanth

Categories     Curries

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 15

300 g eggplants (aka aubergine)
1 tablespoon salt
3 tablespoons rice bran oil (or other healthy-option oil)
1 teaspoon whole mustard seeds
1 cup sliced onion (slice each half-onion thinly, making half-moon shapes)
1 teaspoon ginger paste
4 garlic cloves, chopped finely
1/4-1/2 teaspoon cayenne pepper (depending on taste)
3/4 teaspoon turmeric
3/4 teaspoon ground cumin
1/4 teaspoon garam masala
1/2 cup water
2 teaspoons tomato paste
1 tablespoon lemon juice
1/2 teaspoon salt

Steps:

  • Cut the eggplants into 1-inch pieces- preferably keeping at least one side of each piece with the skin on.
  • Put the eggplant pieces into a strainer and sprinkle liberally with salt. Place a small plate on top of the eggplant, and a weight on top of the plate- this process draws the excess water out of the eggplant, and it won't be overly salty. Leave for at least 30 minutes.
  • Heat 1 1/2 tbsp oil in a heavy pan. When hot, add mustard seeds- they will start to pop in a few seconds. When they begin to pop, add the sliced onions, garlic and ginger. Turn the heat to medium, and cook until mixture is nicely browned.
  • Add cayenne pepper, tumeric, garam masala and cumin to the onion mixture. Cook spices for a few minutes, then add water and tomato paste, and reduce heat to low. Let the sauce cook gently, but don't allow it to become dry.
  • In a large skillet, heat 1 1/2 tbsp oil over moderate heat. Add eggplant pieces to the pan, and arrange in a single layer. Saute until all sides are brown and crisp.
  • Once all eggplant pieces are browned, incorporate them into the sauce pan, making sure to cover all pieces with the sauce. Add lemon juice and salt.
  • Cook gently until eggplant is cooked through (about 15-20 minutes). Stir occasionally (and very gently) and serve.

EXOTIC BRINJAL (SPICY EGGPLANT)



Exotic Brinjal (Spicy Eggplant) image

It's simply yummy - this is an exotic Indian recipe. I am sure you'll love it.

Provided by meenal

Categories     Side Dish     Vegetables     Eggplant

Time 55m

Yield 6

Number Of Ingredients 18

2 tablespoons vegetable oil
1 (1 1/4 pound) eggplant, cut into 1-inch cubes
6 tablespoons vegetable oil
½ teaspoon cumin seeds
½ teaspoon fenugreek seeds, crushed
½ teaspoon kalonji (onion seed)
½ teaspoon sesame seeds
1 (1/2 inch) piece fresh ginger root, chopped
5 cloves garlic, chopped
2 onions, peeled and finely chopped
1 green chile pepper, seeded and chopped
¼ cup tomato puree
½ teaspoon chili powder
½ teaspoon ground coriander
½ teaspoon ground turmeric
¾ teaspoon salt
½ cup coconut milk
1 tablespoon cilantro leaves

Steps:

  • Heat the 2 tablespoons oil over medium-high heat in a large skillet, and fry eggplant pieces until golden, about 5 minutes. Remove the eggplant from the skillet and set aside; wipe out the skillet with a paper towel.
  • Heat the 6 tablespoons oil in the same skillet over medium heat. Stir in the cumin, fenugreek, kalonji, and sesame seeds, and cook until the cumin turns golden, about 2 minutes. Reduce the heat; stir in the ginger and garlic, and cook for a few seconds. Stir in the onions and green chile pepper, and continue to cook and stir until the onion is golden, about 10 minutes.
  • Stir the tomato puree, chili powder, coriander, turmeric, and salt into the onions. Cook and stir over medium heat for 2 minutes, or until the oil separates. Stir in the cooked eggplant; cover and simmer until eggplant is tender, about 5 minutes. Pour in the coconut milk; stir until blended and heated through. Sprinkle with cilantro leaves.

Nutrition Facts : Calories 266.8 calories, Carbohydrate 15.8 g, Fat 22.8 g, Fiber 4.6 g, Protein 2.9 g, SaturatedFat 6.5 g, Sodium 344 mg, Sugar 8.7 g

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