G'Day Farm in Apple Tree Creek has created a vegetarian and gluten free brinjal pickle using fresh local produce grown on their property and around the region.
- 1 1⁄2 kg eggplants (brinjal)
- 5 inch piece of ginger or galangal
- 3 bulbs garlic
- 140g chili powder
- 1 tbsp fresh grated turmeric
- 2 tbsp black mustard seeds
- 1 1/2 tbsp fenugreek seeds, roasted and powdered
- 2 tbsp cumin seeds, roasted and powdered
- 1/4 cup salt (for preparation of eggplant)
- 1 cup dextrose or 1/2 cup sugar
- 1 1/2 cups mustard oil or sunflower oil
- 1 1/2 tbsp tamarind paste
- 6-8 curry leaves sliced
- 1 1/4 cups white vinegar
- Dice brinjal-eggplant into 1/2 inch cubes.
- Layer brinjal with salt alternately. Let stand 4-5 hours till water separates from vegetable.
- Squeeze handfuls of brinjal until water is removed. Set aside.
- Grind ginger and garlic in some of the vinegar to form a paste.
- Heat oil until smoke starts rising. Fry brinjals two handfuls at a time. Drain with slotted spoon and set aside. Wait for water to evaporate from oil and the bubbles stop before frying another lot of brinjal.
- Add and fry garlic and ginger paste for 5 minutes.
- Add dry spices, fry 2 minutes.
- Add vinegar and tamarind, mix well for 1 minute.
- Add curry leaves and dextrose/sugar, mix well.
- Add eggplant and mix well and cook 1-2 minutes.
- Cool and bottle. Store in refrigerator.
Serve with Indian dishes such as curry and rice. Also goes great with cheddar cheese, rice crackers, sliced tomatoes and cucumbers.
Other recipes: Rusty Roo Pot Pie a delicious winter dish