Brinjal Pickle/Vankaya Pachadi

Prep Time: 5min
Cook Time: 25min
Total Time: 30min
Yield: 5-8 Servings

Ingredients

250 Grams Eggplant/Brinjal/Vankaya, discard the ends, slice lengthwise & soak in salt water
1 Large Sized Tomato, chopped
3-4 Garlic Cloves, peeled
6-8 Green Chillies or add as needed, cut into halves
1/8 Tspn Turmeric Powder
Salt to Taste
1/4 Tspn Cumin(Jeera) Seeds
1 Tblspn Sesame(Til/Nuvvulu) Powder
1/4 Cup Mint Leaves (Pudina), wash under running water & drain
1/2 Lemon Sized Tamarind or add as needed
1 Tblspn Oil

For Tempering

1 Dried Chilli
1/2 Tspn Cumin(Jeera) Seeds
1/2 Tspn Mustard(Avaalu) Seeds
1/2 Tspn Chana Dal(Chanaga Pappu)
Few Curry(Karivepaku) Leaves
1 Tblspn Oil

Directions

• Heat oil in a sauce pan on a medium -low flame; add cumin seeds, garlic cloves, green chillies & saute for a minute.

• Now add turmeric powder, sliced brinjals & saute for another 10-15 minutes or until brinjal turns soft.

• Add chopped tomato, tamarind & mix everything well.

• Cook for another 5 minutes on a medium-low flame by stirring occasionally or until tomato turns soft & mushy.
• Add mint leaves & mix everything well.

• Cook for another 2-3 minutes & turn off the flame.

• Let it cool at room temperature before adding it to a mixie jar.
• In a mixie jar; add brinjal mixture, salt, sesame powder & grind into a smooth paste. Transfer to a bowl.
• For tempering; heat oil in the same pan, add all the ingredients listed & saute for 1-2 minutes on medium flame. Turn off the flame.

• Add tempering to the brinjal pickle & mix. Serve with rice or roti.

Note: Store it in an airtight container & stays fresh for 2-3 days when refrigerated.