Eggplant Pickle Recipe - Sri Lanka

[Guest guest]

@@@@@

Eggplant Pickle Recipe - Sri Lanka

 

2 large eggplants

2 teaspoons salt

2 teaspoons ground turmeric

1 tablespoon black mustard seeds

1/2 cup vinegar

1 medium onion, finely chopped

4 cloves garlic, sliced

1 tablespoon finely chopped fresh ginger root

1 tablespoon ground coriander

2 teaspoons ground cumin

1 teaspoon ground fennel seed

1/2 cup tamarind pulp

3/4 cup hot water

3 fresh green chilies, seeded

8 cm cinnamon stick

1 teaspoon chili powder, optional

2 teaspoons sugar

 

 

 

 

 

Slice eggplant thinly, rub with salt and turmeric.

 

Put in a bowl and leave for at least 1 hour.

 

Drain off liquid and dry eggplant on paper towels.

 

Heat about 2.5 cm oil in a frying pan and fry eggplant slices quite slowly until

brown on both sides.

 

Lift out with slotted spoon and put in a dry bowl. Reserve the oil.

 

Put mustard seed and vinegar in blender container, cover and blend on high speed

until mustard is ground.

 

Add onion, garlic and ginger, cover and blend again until smooth paste. Set

aside.

 

Put coriander, cumin and fennel in small dry pan and heat gently, shaking pan or

stirring, until medium brown in color.

 

Squeeze tamarind pulp in hot water, strain and discard seeds, reserve liquid.

 

Heat half cup reserved oil and fry blended mixture for 5 minutes.

 

Add coriander mixture or curry powder, chilies, cinnamon, chili powder if used

and tamarind liquid.

 

Add fried eggplant and any oil that has collected in the bowl, stir well, cover

and simmer for 15 minutes.

 

Remove from heat, stir in sugar.

 

Add extra salt if necessary.

 

Cool thoroughly and store in clean dry jars.

 

Keeps for weeks in the refrigerator.

 

Yield depends on size of jars.

 

Source: Asiaonlinerecipes.com

Formatted by Chupa Babi: 07.25.08

 

ChupaNote: tamarind pulp may be found at Middle Eastern or Asian

grocery/markets. Black mustard seeds the same. I use Japanese rice vinegar

because it is less acetic and makes a mellower pickle. I use brown sugar, rather

than white, from perference. This makes a sweet-hot pickle.

-----