INDIAN STYLE PICKLED BRINJALS
Patricia Slump Van der Westhuizen
(Chillies is opsioneel. Ek is mal oor chillies maar die resep baie lekker daarsonder.)
500gr (3 to 4) brinjals cut into 5cm cubes
5ml dried chilli flakes (optional)
10ml cumin seeds or dry cumin
5ml mustard seeds (black or yellow)
15ml mustard powder
5ml turmeric
5ml salt
15ml grated ginger
2 cloves garlic, thinly chopped or grated
80ml vegetable oil
1 cup vinegar
3/4 cup sugar
Heat oil and fry spices a few minutes.
Add ginger and remove pot from heat.
Add garlic.
Place the rest of the ingredients in the pot.
Put back on heat and cook for 20-30 min.
Then into sterilized jars.
(Makes about 2 cups)
Foto: Patricia Slump Van der Westhuizen
Patricia Slump Van der Westhuizen
(Chillies is opsioneel. Ek is mal oor chillies maar die resep baie lekker daarsonder.)
500gr (3 to 4) brinjals cut into 5cm cubes
5ml dried chilli flakes (optional)
10ml cumin seeds or dry cumin
5ml mustard seeds (black or yellow)
15ml mustard powder
5ml turmeric
5ml salt
15ml grated ginger
2 cloves garlic, thinly chopped or grated
80ml vegetable oil
1 cup vinegar
3/4 cup sugar
Heat oil and fry spices a few minutes.
Add ginger and remove pot from heat.
Add garlic.
Place the rest of the ingredients in the pot.
Put back on heat and cook for 20-30 min.
Then into sterilized jars.
(Makes about 2 cups)
Foto: Patricia Slump Van der Westhuizen