Egg­plant pickle

Pilbara News - - Lifestyle -

Great to serve with cur­ries, cold meats, and a se­lec­tion of cheeses.

Prepa­ra­tion:15 min­utes plus Cook­ing: 10 min­utes In­gre­di­ents 2 egg­plants, cut into 1cm slices, about 2kg 3 cloves gar­lic, sliced 1 red chilli, sliced 3cm piece of ginger, grated 250g cook­ing salt Olive oil for fry­ing 2 tbsp vine­gar, brown or malt 1 onion, chopped 1 tbsp brown sugar 1 tbsp tamarind paste 2 tsp mus­tard seeds, brown 2 tsp cumin seeds 2 tsp fen­nel seeds 2 tsp co­rian­der seeds 6 curry leaves

Method Cut the egg­plant into 1cm pieces, salt and place in a colan­der overnight. Squeeze out the ex­cess liq­uid, do not rinse. Com­bine spices in a frypan and dry roast. Grind the spices un­til fine. Heat oil in frypan and fry egg­plant un­til golden brown. Drain. Blend gar­lic, chilli, ginger and onion to form a paste. Fry off in frypan with a lit­tle oil, un­til dark in colour. Add mus­tard seeds, ground spices and curry leaves and cook for 3-4 min­utes. Add fried egg­plant. Com­bine tamarind paste and 1⁄2 cup boiling wa­ter. Strain off the liq­uid and add to the egg­plant mix­ture. Sea­son to taste. Cool, then place into ster­ilised jars. Will keep re­frig­er­ated for up to a month.

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