Brinjal Pickle Sri Lankan

Ingredients: 

500g Brinjal (eggplant)

80g Split green chili

1 red onion

2 tsp garlic paste

2 tsp ginger paste

10 curry leaves

5 tbsp brown sugar

5 chopped cloves

2 cup vinegar

salt to taste

2tsp chili powder

2tsp turmeric powder

3 tbsp mustard paste

sunflower and vegetable oil for frying

2tbsp soya sauce,

Method:

Slice the brinjal length wise (1cm x 3cm) (If you’re not able to busy Sri Lankan brinjal, European Aubergine will do just fine! )and mix with the turmeric powder and salt, then deep fry until golden brown and drain on a paper towel. Heat 3 tbsp of oil in a large pan and add the green chilli and red onion, and fry for about one minute. Add the garlic and ginger paste, clove, mustard paste, salt, curry leaves, chili powder, soya sauce, turmeric powder, sugar and the vinegar.

Mix all and cook for about two minutes. Next, add fried brinjal and mix well. Serve as a side it after 45 minutes when it’s had a chance to cool down.