Eggplant Tangy Pickle (Kathirikkai/Brinjal Puli Thokku)
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Recently in a marriage this tangy pickle was served and I was totally carried away by its taste. To my surprise I couldn't found , out of which vegetable this was made. I asked the server and he told it was made out of eggplant. Amazing side dish for curd rice, idli, Dosa and Roti. I got the recipe from the chef and made it very next day itself...
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Ingredients
- Brinjals/Eggplants/Auberigines 6
- Finely chopped green chillies 3
- Thick tamarind juice extracted from a lemon size tamarind 200 ml
- Red chilli powder 2 tea spoon
- Jagerry powder 1 tb spoon
- Oil 3 tb spoons
- Mustard seeds 1 tea spoon & Hing powder 1/4 tea spoon
- Roasted fenugreek powder 1/2 tea spoon
- Curry leaves
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Instructions
- In a kadai dry roast 2 tea spoons of fenugreek to golden brown and after it gets cooled down, powder it and keep aside. Finely chop the Brinjals of 1cm cubes
- Heat a pan with oil. Add the mustard seeds. Once they splutter, add redchillies, green chillies and chopped brinjals and keep frying till the brinjals change the colour in medium flame. Now add the turmeric powder and hing powder and curry leaves.
- Stir well. Then Pour the tamarind juice to it and add required salt. Allow it to boil in medium flame. When the gravy thickens add the jagerry powder.
- Let it boil till becomes thick and oil separates. Sprinkle the roasted fenugreek powder and switch off the stove.
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