Usually pickles come with little spicy and tangy flavor, and goes out well with curd rice or any rice and sometimes with idli also. But this Brinjal pickle is completely different, as it has sweet, tangy and spicy flavor in it. Also, this pickle goes out well with any variety rice, briyani, chapathi, tortillas and so on. This sweet and sour brinjal pickle can be prepared in bulks and as it stays fresh for more than 5 months in room temperature. But store in an air tight container, use dry spoon to remove pickle.
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Sweet and sour Brinjal pickle or Kathirikai Urugai is easy and simple to prepare with very ingredients, which has tangy, sweet and spicy taste in it. This pickle is a multipurpose, as it can be served with chapathi and rice. Also, the main advantage in this urugai is, because of its unique taste, this would be like by everyone right from the kids till the elder people. Let me share the recipe…
Taking this to Fiesta Friday #184 hosted by Angie@thenovicegardener.
- Brinjal / Kathirikai / Eggplant – ½ kg
- Turmeric powder – ¼ tsp
- Dry Red chillies – 7 nos (byadgi or Kashmiri – 3 nos and regular ones – 4 nos)
- Cumin seeds / Jeeragam – ¾ tsp
- Mustard seeds / Kadugu – ¾ tsp
- Garlic – 4 cloves
- Ginger-garlic paste – 1 ½ tbsp
- Fenugreek / Vendayam / Methi seeds – ¼ tsp
- Curry leaves – 2 sprigs
- White vinegar – 1 cup
- Sugar – ¼ cup
- Sesame oil (gingelly) / Any cooking oil – 1 ½ cup
- Salt – 2 tbsp + ¼ tsp
- Wash the brinjals/eggplant, wipe it with a dry cloth, slice them into thin pieces.
- Take the sliced brinjals in a large plate, sprinkle 2 tbsp of salt, mix it well and let it rest for 30 mins.
- Dry roast red chillies for 2 mins and make sure not to burn it. Remove it from fire and transfer it to a plate
- Dry roast cumin seeds, fenugreek, garlic and mustard all together for few mins or until they turn the color.
- Remove it from fire and transfer it to a plate.
- Take all the roasted ingredients in a mixer jar, add 2 to 4 tbsp of vinegar little by little and grind it to a fine paste.
- Heat 2 tbsp of oil in a kadai, roast the brinjal or kathirikai, until it turns golden brown. Drain the oil and remove it from fire.
- Heat the leftover oil along with the roasted oil, add ginger-garlic paste, cook for few mins or until they turn golden brown in color.
- Add curry leaves and pour in the ground spice paste, followed by turmeric powder and pour the leftover vinegar.
- Cook for few mins or until the raw smell goes off and the oil starts floating on the top.
- Add sugar and cook until it dissolves.
- Add the roasted brinjal, cook for few mins or until the brinjal becomes soft.
- Remove it from fire, let it rest for 30 mins or until it comes to room temperature.
- Transfer it to a bowl or bottle, make sure to cover it only when it room temperature.
Serve at room temperature.
Note: Stays for more than 5 months, when stored in room temperature. Use only dry spoon to remove pickle from the jar, cover the lid only when it room temperature, keep away from water else the pickle will be spoilt.
Reblogged this on Retired? No one told me! and commented:
A new one for me to try…I love pickles and chutneys and trying out new ones..
Love the sound of this and the fact I don’t have to keep it in the fridge 🙂
I made Brinjal pickle with 1/2 kg but it was over in almost 2 weeks. My kids love it like anything.
As soon as I get some eggplants I will be making some especially as I don’t have to keep it in the fridge like everything else here…lol
I love Brinjals & this looks amazing.
This dish sounds really tasty! Yum! Thanks for sharing at Fiesta Friday party!
Great flavors and I love that you can do it in bulk and it keeps so well! Great for sharing at Fiesta Friday 🙂