Ms Akshata, thanks for the recipe. It might just be what I have been looking for. It would really help to slow down a lot when you show the ingredients instead of just flashing past. And the suggestion to try a small portion first -- thumbs up!
Hi Jani..you are most welcome dear ..here's how it works .. majority of the viewers complain if the video is very long..and ask for shorter ones..so I've tried to make both kind of viewers happy...lol Here is the entire recipe for you Today's recipe is a very simple yet delicious and lip smacking Goan Brinjal/Eggplant pickle recipe. This pickle has a long shelf life provided made as per the recipe ,and not a drop of water should touch this pickle,even the spoon used for serving the pickle needs to be dry….very very dry.These were my grandmom’s instructions..only she would serve us the pickle…she would store it in a dark wooden cudboard that had a wire mesh door…all her pickles,jams and other preservatives were stored there ,only to be served by her..The Magic Cudboard..thats what Id like to call it for whenever hunger would strike ,something would come out from there which was just so simple yet divine. Ingredients 1 medium sized Dark purple Brinjal(250 grams) To marinate /pickle the brinjal 4-5 tsp of salt 10 Kashmiri red chillies 7 cloves of garlic ¼ tsp of fenugreek /meethi seeds ¼ tsp of mustard seeds/rye 1 tsp of cumin/jeera seeds ¼ tsp of turmeric /haldi powder 2-3 tbsp of vinegar A few curry leaves 7 cloves of garlic finely chopped 1 inch of ginger finely chopped 1 tbsp of jagger/gul (or as per your taste) I did add 1 tbsp more of jiggery(total 2tbsp) Salt to taste Oil 1 cup ¼ tsp of Kashmiri red chilli powder for extra red colour(optional) Method Wash and dry the Brinjal well,cut into small pieces add salt and keep aside for 24 hours.After 24 hours squeeze out all the water 2-3 times ,Spread the Brinjals on a linen /cotton cloth and sundry for 1-2 days(alternatively keep it on your kitchen platform for 1-2 days). o prepare the spice paste ,wash and dry the red chillies ,cut off the tips and keep aside, dry roast the fenugreek and mustard seeds and grind to a fine powder.Now grind the red chillies along with the garlic cloves,haldi powder,cumin seeds ,the fenugreek and mustard powder and vinegar to a very fine paste. After 2 days deep fry the brinjals in 1cup of oil ,fry till golden brown but not crispy.drain the extra oil on a kitchen napkin,set aside.In the sam oil,fry the curry leaves,garlic and ginger ..fry till the garlic turns golden brown,add the spice paste fry well ,add the jiggery and salt if required..mix well..give the mixture a taste and add jiggery,vinegar or salt as per your taste. Now add the fried brinjals mix well.for extra colour you can add the Kashmiri red chilli powder ,cook for a minute or so..Turn off the heat and let it cool completely ..Transfer to a clean and dry glass bottle,set aside for 2-3 days or a week before enjoying it (Tip if you find the oil is a bit less,heat some oil and add to the pickle) Please visit my channel ♥ th-cam.com/users/annesequeira1 Please subscribe ♥️
I had the recipe with exactly the same ingredients however, learnt from this video to dry the brinjal in the sun. Yes, it made a difference to the taste flavor of authentic pickle. Thanks for sharing. I prepared with mustard oil. Used one cup oil for 750gms Udupi round green brinjal. Taste is better than purple brinjal
What s life of the pickle without refrigerator?. It looks very tasty. I m very fond of Goan pickle. Very nicely explained dear. Thanks a lot . Will they
Hi Judith..you need to refrigerate this pickle.. specially now with the summer heat just starting..yes it's very very delicious.. please do let me know how you like it..once you make it. . Thankyou for your kind words...
Mam it looks yummy. Will try. Wanted to know which vinegar to use? Normally in Goa they use homemade coconut vinegar. Can I use other vinegar ready made which v get in market
@@akshatasrecipes Thanks! I made the pickle. It become little salty though and the brinjal pieces were hard , is it supposed to be like that? Could it be because of draining and squeezing of water and drying in sun? Otherwise it is taste and yummy. Enjoyed it very much.
Hi Akshata 🙂 What is the shelf life for this pickle. Once I Prepare I know it will go soon. Also what Cooking Oil goes for this recipe.? Do let me know. Thanks. Thanks for Sharing yr great Pickle Recipe. 1bedroom 👍
The recipe looks great.. Only the video for the Methi /Fenu seeds is too fast... Still trying to. Figure out by pausing the clip.. But it goes to the next process in a flash.. Could that clip be slowed down for beginners like. Me it will help a great Deal.. Thanks
Hi Mano... Thankyou..yes this is my nana's recipe and time tested..for all the ingredients and exact method..go to the description box just below the video...you'll find everything there....
@@amig4732 you can use any oil.. depending on what flavour you like for your pickles..we use Filtered Groundnut oil at our place..but my grandmom used to use mustard oil ..it is your choice..as to what you generally use for pickles .
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Hey Akshata I love all your RECEIPES n the way you explain in detail is so good. Keep going and achieve your goal. ❤️🌹👏
Thank you so much❤
@@akshatasrecipes r u a Goan
Ms Akshata, thanks for the recipe. It might just be what I have been looking for. It would really help to slow down a lot when you show the ingredients instead of just flashing past. And the suggestion to try a small portion first -- thumbs up!
Hi Jani..you are most welcome dear
..here's how it works .. majority of the viewers complain if the video is very long..and ask for shorter ones..so I've tried to make both kind of viewers happy...lol
Here is the entire recipe for you
Today's recipe is a very simple yet delicious and lip smacking Goan Brinjal/Eggplant pickle recipe.
This pickle has a long shelf life provided made as per the recipe ,and not a drop of water should touch this pickle,even the spoon used for serving the pickle needs to be dry….very very dry.These were my grandmom’s instructions..only she would serve us the pickle…she would store it in a dark wooden cudboard that had a wire mesh door…all her pickles,jams and other preservatives were stored there ,only to be served by her..The Magic Cudboard..thats what Id like to call it for whenever hunger would strike ,something would come out from there which was just so simple yet divine.
Ingredients
1 medium sized Dark purple Brinjal(250 grams)
To marinate /pickle the brinjal 4-5 tsp of salt
10 Kashmiri red chillies
7 cloves of garlic
¼ tsp of fenugreek /meethi seeds
¼ tsp of mustard seeds/rye
1 tsp of cumin/jeera seeds
¼ tsp of turmeric /haldi powder
2-3 tbsp of vinegar
A few curry leaves
7 cloves of garlic finely chopped
1 inch of ginger finely chopped
1 tbsp of jagger/gul (or as per your taste)
I did add 1 tbsp more of jiggery(total 2tbsp)
Salt to taste
Oil 1 cup
¼ tsp of Kashmiri red chilli powder for extra red colour(optional)
Method
Wash and dry the Brinjal well,cut into small pieces add salt and keep aside for 24 hours.After 24 hours squeeze out all the water 2-3 times ,Spread the Brinjals on a linen /cotton cloth and sundry for 1-2 days(alternatively keep it on your kitchen platform for 1-2 days).
o prepare the spice paste ,wash and dry the red chillies ,cut off the tips and keep aside,
dry roast the fenugreek and mustard seeds and grind to a fine powder.Now grind the red chillies along with the garlic cloves,haldi powder,cumin seeds ,the fenugreek and mustard powder and vinegar to a very fine paste.
After 2 days deep fry the brinjals in 1cup of oil ,fry till golden brown but not crispy.drain the extra oil on a kitchen napkin,set aside.In the sam oil,fry the curry leaves,garlic and ginger ..fry till the garlic turns golden brown,add the spice paste fry well ,add the jiggery and salt if required..mix well..give the mixture a taste and add jiggery,vinegar or salt as per your taste.
Now add the fried brinjals mix well.for extra colour you can add the Kashmiri red chilli powder ,cook for a minute or so..Turn off the heat and let it cool completely ..Transfer to a clean and dry glass bottle,set aside for 2-3 days or a week before enjoying it
(Tip if you find the oil is a bit less,heat some oil and add to the pickle)
Please visit my channel ♥ th-cam.com/users/annesequeira1
Please subscribe ♥️
@@akshatasrecipes Namaste Akshata how long can one keep this pickle at room temperature 🙏
@@charmainesunker2268 Hi ...you can refrigerate it after a day or two of keeping it out at room temperature in a dark cool place..
Awesome resipe
Thankyou so much
Very well demonstrated ! An all time favourite in my younger days as part of a large family of 7!
Thankyou so much.
I had the recipe with exactly the same ingredients however, learnt from this video to dry the brinjal in the sun. Yes, it made a difference to the taste flavor of authentic pickle. Thanks for sharing.
I prepared with mustard oil. Used one cup oil for 750gms Udupi round green brinjal. Taste is better than purple brinjal
You are most welcome dear ❤️.next time will try it your way..sounds good Rosemarie
It is so good👍
Thankyou so much
I will realy try
Hi Shirley..great.let me know how you like it.
What s life of the pickle without refrigerator?. It looks very tasty. I m very fond of Goan pickle. Very nicely explained dear. Thanks a lot . Will they
Sorry will try
Hi Judith..you need to refrigerate this pickle.. specially now with the summer heat just starting..yes it's very very delicious.. please do let me know how you like it..once you make it. . Thankyou for your kind words...
Pickle is yummy and delicious
Excellent presentation 👍👍👍👌👌👌👌
Thankyou so much
Mam it looks yummy. Will try. Wanted to know which vinegar to use? Normally in Goa they use homemade coconut vinegar. Can I use other vinegar ready made which v get in market
Hi Judith..yes you can
I like it very much thanks
You are most welcome dear ❤️
Definitely be making this, looks lush. What is jaggery?
Thankyou... jaggery is palm sugar
Hi , if I use 500g brinjal, should double all the ingredients?
Hi Mable .yes..
@@akshatasrecipes Thanks! I made the pickle. It become little salty though and the brinjal pieces were hard , is it supposed to be like that? Could it be because of draining and squeezing of water and drying in sun? Otherwise it is taste and yummy. Enjoyed it very much.
Awesome.. Yummy.. Love the taste of it 😋😋
Hi Venita . Thankyou so much...I'm so glad you like this recipe...,,
Hi Akshata 🙂
What is the shelf life for this pickle.
Once I Prepare I know it will go soon. Also what Cooking Oil goes for this recipe.? Do let me know. Thanks.
Thanks for Sharing yr great Pickle Recipe. 1bedroom 👍
Hi Carmeline..if stored in the refrigerator .it lasts for a month too...use a dry spoon only...what is 1bedroom?
You could use mustard oil
Or sesame oil, both work perfect for pickle.
looks Good Akshata ..shall try it and revert
Thankyou so much Vijaya..
Can i use apple cider vinegar instead of white vinegar?
Hi Sinduja...sure..you can use apple cider vinegar too...if you can't get white vinegar...
The recipe looks great.. Only the video for the Methi /Fenu seeds is too fast... Still trying to. Figure out by pausing the clip.. But it goes to the next process in a flash.. Could that clip be slowed down for beginners like. Me it will help a great Deal.. Thanks
Hi Mano... Thankyou..yes this is my nana's recipe and time tested..for all the ingredients and exact method..go to the description box just below the video...you'll find everything there....
Thanks a ton.. I forgot to ask.. 1. Cup of oil... Means. How many ml or Litre please advice..
@@manoalex6575 around 230 ml.
Nice recipe but love the music, who is it?
What is the oil you used ?
Hi Ami..regular cooking oil.
@@akshatasrecipes Coconut , Gingerly , Mustard, ground nut ?
@@amig4732 you can use any oil.. depending on what flavour you like for your pickles..we use Filtered Groundnut oil at our place..but my grandmom used to use mustard oil ..it is your choice..as to what you generally use for pickles .
@@akshatasrecipes Thank you.
@@amig4732 you are most welcome dear ❤️
My favourite pickle a must try👍
Thankyou Clare..
Is it your pickle?
Nice yammy love to taste
Hello dear. Nice pickle
Hello Maam.. Thankyou so much
Your pickle is a must try, You have lovely cheeks.
Thankyou Jose..