Tuesday, July 29, 2014

How to make Easiest Nepali Pickle Ever with a twist of brinjal or eggplant !

It was just another day in my kitchen in those wee hours of morning, when i actually don't get any spare time even to attend my phone ! But daily enthusiasm was there at it's best and i planned to give our age old Nepali Tomato Pickle a twist. I had heard of mixing tomato with Brinjal (Eggplant or Aubergine) and always wondered, how the taste will turn out and what will it really look like ! But to my immense pleasure, it was delicious and tangy enough to lure other members of  my family. :-). It can be served for 6-7 persons with lunch, breakfast or dinner. Rice, Chapatis, breads are best to serve the tomato pickle with.

Here is my pictorial journey of the easiest Nepali pickle recipe.

Ingredients for regular Nepali Tomato Pickle:

  1. 4 Big Tomato
  2. 1 Normal sized Brinjal or eggplant
  3. Black pepper powder (you can make your own by grinding 5-6 black peppers)
  4. Salt as per your taste (1 small spoon for this recipe)
  5. 2 dry red chilies
  6. Coriander 2 spoonful (chopped)
  7. 3-4 flakes of Garlic
  8. Ginger (peeled)
  9. Lemon juice (1/2 lemon)
  10. Fenugreek seeds (3-4 seeds)
  11. 1/2 tea spoonful mustard oil for seasoning

Things you will need:

  1. Traditional Stone Grinder or Electrical Blender whichever you will like to use.
  2. A chopping board
  3. A knife

# Wash the Brinjal, tomato, garlic and coriander. Chop the coriander and peel the outer layer of garlic and ginger.

# Roast the tomato and brinjal in your gas stove. Make sure it wont get burnt and set the medium flame on. Let them roasted evenly and keep turning its' side. When its' done, it should look like this.

# Peel its' burnt outer layer without getting them mashed.

#After the brinjal is peeled, it will look like this, tender and ready to be grinded.

 # Now, in a blender, or grinder; grind all the ingredients except fenugreek seeds and oil. Grind in a smooth paste. 
# Then add tomatoes and roasted brinjal.
# After it gets smooth and all the lumps are grinded, transfer to a clean bowl and set aside.

 # Now, its turn for extra seasoning. Heat 1/2 teaspoon mustard oil in a pan. When oil is heated, add fenugreek seeds. when it starts to splutter and turns little brown, its done. 

#Transfer the oil with fenugreek seeds to the pickle made, mix it and its done.


The pickle can be freezed and used for 3-4 days. Enjoy your tangy pickle and explore the unique taste. Remember, you can add salt and chilly powder as per your taste. 

Till next post, Take care. And Happy Id festival who are celebrating today. :-)