Aubergine Pickle Recipe

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Aubergines – 350 gms, washed, dried, cut into 1/2 inch cubes
Vegetable Oil – 1 tbsp

Grind to a fine paste with 2 tblsp of vinegar:
Garlic Cloves – 4
Ginger – 1 one inch piece
Dry Red Chillies – 5
Turmeric Powder – 1/4 tsp
Jaggery – 2 1/2 tbsp
Vinegar – 1/2 cup
Salt to Taste

Pound Together:
Green Cardamoms – 3
Cinnamon – 1 quarter inch piece
Cloves – 2
Black Peppercorns – 4

1. Heat the oil in a pan.
2. Add the ground paste and saute for 3 minutes.
3. Add the aubergines and cook till almost done.
4. Add the jaggery, vinegar and salt.
5. Mix well, lower heat and simmer till the oil floats on top.
6. Add the pounded spices, mix well and keep aside to cool.
7. Store in airtight jars.

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