Brinjals or eggplants used to be one of my favorite vegetables until I found out I was allergic to them 🙁 For the same reason, I do no usually bring eggplants home. However, when I feel bad that my husband is missing out on this yummy vegetable, I try to make this pickle for him. This sweet and tangy pickle is an adaptation of the Goan Brinjal Pickle. This is my personal recipe with less grinding and more of a quicker version if you will. I recently took this pickle for my friend Goutami and am posting this recipe at her request. 🙂 Hope you all enjoy it as much and she did! 

What you will need:

How to make it:

• Wash and dry the eggplants. Cut the eggplants into thin slices. Add salt and mix well. Cover and let the eggplants sit for at least 3 hours.
• In the meantime, slice the garlic, and wash and dry the curry leaves.  Keep all ingredients for the pickle close by.
• After 3 hours, squeeze out the water from the eggplants and place them on a paper towel to catch any access moisture. Make sure you squeeze as much water as possible. This will ensure that the extra salt is drained as well. 
• Heat oil. Once hot, fry the eggplant in small batches until golden brown. Remove and set aside. Tip: Please do not drain it on a paper towel, as the oil is essential for preserving the pickle. Opt for healthier oils if concerned about grease. I use avocado oil.
• To the same oil, add garlic slices and fry until they begin to brown. Remove and set aside.
• Next, add mustard seeds and let them splutter.
• Add curry leaves next.
• Add the turmeric powder, Kashmiri chili powder, jaggery, and keep mixing on a low flame. Once, the oil begins to separate from the masala, the masala is cooked.
• At this point, add the vinegar, mix, and let it simmer for 2 minutes.
• To the masala, add the fried eggplant and garlic, along with the oil that drained from them when you set them aside.
• Cover and let it cook for 10 minutes, stirring occasionally. You can check for salt and if you like more, add some per your taste. 
• Turn the flame off and let the pickle cool completely. 
• Store in an airtight container in the refrigerator for up to 6 months.