{"id":314,"date":"2021-03-13T20:03:23","date_gmt":"2021-03-13T14:33:23","guid":{"rendered":"https:\/\/veenapatwardhan.com\/pat-a-cake\/?p=314"},"modified":"2021-05-03T19:34:47","modified_gmt":"2021-05-03T14:04:47","slug":"mouthwateringgoanbrinjalpickle","status":"publish","type":"post","link":"https:\/\/veenapatwardhan.com\/pat-a-cake\/2021\/03\/13\/mouthwateringgoanbrinjalpickle\/","title":{"rendered":"Mouth-watering Goan Brinjal Pickle"},"content":{"rendered":"<h2>Flavourful Goan Eggplant Pickle<\/h2>\n<p>Here&#8217;s one of the most popular Goan pickles \u2013 the mouth-watering Goan brinjal pickle. It is made with the longer variety of dark purple brinjals. The pickle has an appetising aroma and taste and can add a zing to even a simple meal of plain rice and curry or rice and dal. Besides, I&#8217;ve simplified the process of making it. So, one more reason to give this recipe a shot.<\/p>\n<p>For generations of Goans, this has been a favourite pickle. But you won&#8217;t fully understand why, until you actually taste it!<\/p>\n<p><iframe loading=\"lazy\" src=\"https:\/\/www.youtube.com\/embed\/FC_AarN_2KI\" width=\"560\" height=\"315\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/p>\n<h3>Ingredients<\/h3>\n<p>500g long, dark purple brinjals<\/p>\n<p>1 tbsp salt + more to taste, if necessary<\/p>\n<p>1 tbsp turmeric powder<\/p>\n<p>1 \u00bd tsp cumin seeds<\/p>\n<p>1 \u00bd tsp mustard seeds<\/p>\n<p>\u00bd tsp fenugreek seeds<\/p>\n<p>2 to 2 \u00bd tbsp Kashmiri chilli powder<\/p>\n<p>18 medium-size cloves (or 8 to 9 fat cloves) of garlic<\/p>\n<p>3-inch long, thick piece of ginger<\/p>\n<p>\u00bd cup oil<\/p>\n<p>\u00bd cup jaggery (or brown sugar)<\/p>\n<p>\u00bd cup vinegar<\/p>\n<p><img data-recalc-dims=\"1\" decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-312\" src=\"https:\/\/i0.wp.com\/veenapatwardhan.com\/pat-a-cake\/wp-content\/uploads\/2021\/03\/Making-Goan-Brinjal-Pickle.png?resize=500%2C400&#038;ssl=1\" alt=\"making goan brinjal pickle\" width=\"500\" height=\"400\" srcset=\"https:\/\/i0.wp.com\/veenapatwardhan.com\/pat-a-cake\/wp-content\/uploads\/2021\/03\/Making-Goan-Brinjal-Pickle.png?w=500&amp;ssl=1 500w, https:\/\/i0.wp.com\/veenapatwardhan.com\/pat-a-cake\/wp-content\/uploads\/2021\/03\/Making-Goan-Brinjal-Pickle.png?resize=300%2C240&amp;ssl=1 300w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/p>\n<h3>Procedure<\/h3>\n<h3><\/h3>\n<ol>\n<li>Wash and pat dry the brinjals. Cut them length-wise into halves, and then slice each half into 3 or 4 strips. Chop each strip into \u00bd&#8221; thick pieces.<\/li>\n<li>Add the salt and turmeric powder to the chopped pieces. Toss them well, then cover and set them aside for an hour.<\/li>\n<li>In the meanwhile, dry roast the cumin, mustard, and fenugreek seeds on medium heat for 5 minutes. Then grind these to a fine powder in the dry grinder of a mixer-grinder.<\/li>\n<li>Grind the garlic and ginger to a paste with around 1 \u00bd tbsp of vinegar in the same dry grinder. Alternatively, you could crush these with a pestle and mortar.<\/li>\n<li>After an hour, drain off the liquid released from the brinjal pieces. Squeeze handfuls of the chopped pieces and discard all the liquid extracted from them. Spread the brinjal pieces on a tray or <em>thali<\/em> and air-dry or sun-dry them for around an hour.<\/li>\n<li>Transfer the brinjal pieces to a non-stick pan, and heat them on medium heat, stirring them off and on, for around 6 &#8211; 7 minutes to get rid of some more of the water in them.<\/li>\n<li>Add the oil and cook the brinjal pieces on medium heat for around 6 \u2013 7 minutes.<\/li>\n<li>Stir in the ground dry spices and the ginger-garlic paste. Then stir in the chilli powder, retaining \u00bd tbsp to adjust the taste of the pickle later on.<\/li>\n<li>Add the grated jaggery and stir everything well. Taste the pickle and add some more salt and the remaining chilli powder if necessary.<\/li>\n<li>Add the vinegar and continue cooking the pickle for around 5 minutes till it thickens and the oil begins to separate. Turn off the heat.<\/li>\n<li>After 5 minutes, transfer the hot pickle to a sterilised bottle. Put the lid on the bottle only after the pickle cools down to room temperature.<\/li>\n<li>The flavourful brinjal pickle doesn&#8217;t need any maturing time and can be enjoyed right away. It will stay good in the fridge for several months.<\/li>\n<\/ol>\n<p>Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Flavourful Goan Eggplant Pickle Here&#8217;s one of the most popular Goan pickles \u2013 the mouth-watering Goan brinjal pickle. It is made with the longer variety of dark purple brinjals. The pickle has an appetising aroma and taste and can add a zing to even a&nbsp;<a class=\"read-more\" href=\"https:\/\/veenapatwardhan.com\/pat-a-cake\/2021\/03\/13\/mouthwateringgoanbrinjalpickle\/\">&hellip;<\/a><\/p>\n","protected":false},"author":1,"featured_media":311,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[1,11],"tags":[99,100,102,101],"class_list":["post-314","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","category-vegetarian","tag-brinjal-pickle","tag-eggplant-pickle","tag-goan-brinjal-pickle","tag-goan-eggplant-pickle"],"aioseo_notices":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/veenapatwardhan.com\/pat-a-cake\/wp-content\/uploads\/2021\/03\/Mouth-watering-Goan-Brinjal-Pickle.jpg?fit=760%2C400&ssl=1","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/veenapatwardhan.com\/pat-a-cake\/wp-json\/wp\/v2\/posts\/314","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/veenapatwardhan.com\/pat-a-cake\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/veenapatwardhan.com\/pat-a-cake\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/veenapatwardhan.com\/pat-a-cake\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/veenapatwardhan.com\/pat-a-cake\/wp-json\/wp\/v2\/comments?post=314"}],"version-history":[{"count":3,"href":"https:\/\/veenapatwardhan.com\/pat-a-cake\/wp-json\/wp\/v2\/posts\/314\/revisions"}],"predecessor-version":[{"id":371,"href":"https:\/\/veenapatwardhan.com\/pat-a-cake\/wp-json\/wp\/v2\/posts\/314\/revisions\/371"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/veenapatwardhan.com\/pat-a-cake\/wp-json\/wp\/v2\/media\/311"}],"wp:attachment":[{"href":"https:\/\/veenapatwardhan.com\/pat-a-cake\/wp-json\/wp\/v2\/media?parent=314"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/veenapatwardhan.com\/pat-a-cake\/wp-json\/wp\/v2\/categories?post=314"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/veenapatwardhan.com\/pat-a-cake\/wp-json\/wp\/v2\/tags?post=314"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}