Eggplant Pickle

Sri Lankan Eggplant Pickle

Ingredients

• 500g eggplant

• ½ teaspoon turmeric 

• 100g green chillies

• 150g small shallots

• ½ cup vinegar

• 1 teaspoon chopped ginger

• 1 tablespoon chopped garlic

• 1 tablespoon ground mustard seeds

• ½ teaspoon chilli powder

• ½ teaspoon pepper

• ½ teaspoon turmeric 

• 1 teaspoon salt (to taste)

• 1 tablespoon sugar

• Oil for frying

Method

• Cut the eggplant into long or short strips (thicker strips).

• Add ½ teaspoon of turmeric and give it a good mix. Set aside.

• Slit the chillies in the middle. 

• Deep fry shallots for about 30 seconds.

• Deep fry green chillies for about 30 seconds.

• Fry the eggplant in batches until golden and cooked through.

• Place on a paper towel to absorb excess oil.

• Place a pan over low heat. Add vinegar. Heat for a minute.

• Add chopped ginger and garlic. Give it a quick mix and cook for 2 minutes.

• Add ground mustard seeds and chilli powder. Give it a good mix.

• Add pepper, turmeric, salt and sugar. Give it a good mix and cook for a minute.

• Add fried eggplant and give it a quick mix.

• Add fried chilies and shallots. Mix well.

 

Enjoy !!!