EGGPLANT (BRINJAL) PICKLE - Sri Lankan Recipe 

Sri Lankan Food is known well around the world for its unique taste.The Portuguese, Dutch and British invaders as well as the Indian, Arab, Malay and Moor traders have all contributed to the variety of Sri Lankan cuisine. Sri Lankan cuisine ranges from mild and subtly flavoured dishes to hot and spicy ones. The food is flavoured with a variety of herbs and spices, garlic, ginger, lemon grass etc.. and curry powder which is prepared by blending atleast 5 different ingredients.

 

Try this healthy and delicious Sri Lankan Recipe - EGGPLANT (BRINJAL) PICKLE

 Ingredients

1 lbs Eggplant
Cooking oil for frying
10 to 15 small red onions (shallots)
About 10 Green Chillies
2 dessert spoons mustard seeds
8 dessert spoons vinegar (approx.)
Salt to taste
2 tspn raw chillie powder
1 tspn sugar
1/2 tspn tumeric powder

Method 

Soak the mustard seeds in a little vinegar for about 30 minutes. While waiting, wash and slice the eggplant in rounds (optionally half circles). Rub tumeric powder and a little salt. Deep fry in cooking oil. Remove to a colander and let it cool. Cut the red onions in length wise. Grind the soaked mustard seeds into a fine paste. Mix all the ingredients together. Cover up in a bowl for a short while and it will be ready to eat. This pickle keeps well for a week or two in the refrigerator.