Name: Eggplant pickle
Cook time: 60 min
Total time: 60 min
Ingredients: 2 (1kg) eggplants, cut into 2cm cubes; 2 teaspoon salt; 2 teaspoon ground turmeric; 2 cup (500ml) vegetable oil; 1 tablespoon black mustard seeds; 1/2 cup (125ml) brown vinegar; 5 clove garlic, crushed; 2 tablespoon grated fresh ginger; 1 (200g) brown onion, chopped; 1 teaspoon ground fennel; 2 teaspoon ground cumin; 1 tablespoon ground coriander; 4 tablespoon tamarind concentrate; 2 teaspoon dried chilli flakes; 1 cinnamon stick; 2 teaspoon palm sugar

Ingredients

2 (1kg) eggplants, cut into 2cm cubes

2 teaspoon salt

2 teaspoon ground turmeric

2 cup (500ml) vegetable oil

1 tablespoon black mustard seeds

1/2 cup (125ml) brown vinegar

5 clove garlic, crushed

2 tablespoon grated fresh ginger

1 (200g) brown onion, chopped

1 teaspoon ground fennel

2 teaspoon ground cumin

1 tablespoon ground coriander

4 tablespoon tamarind concentrate

2 teaspoon dried chilli flakes

1 cinnamon stick

2 teaspoon palm sugar

Method

1.Place eggplant in colander in sink, stir in combined salt and turmeric; stand 1 hour. Pat eggplant cubes dry with absorbent paper.

2.Heat oil in a large frying pan and in batches, cook eggplant until soft. Drain on absorbent paper. Reserve the oil.

3.Blend or process seeds and vinegar, then add garlic, ginger and onion. Blend until smooth. In small heated frying pan, dry-fry ground spices until fragrant.

4.Heat 3/4 cup reserved oil in a large saucepan, add eggplant, vinegar mixture, spice mixture, tamarind, chilli and cinnamon. Cover and simmer for 20 minutes. Stir in sugar. Remove cinnamon stick, place mixture into a sterilised jar and seal while hot.

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