​Brinjal (eggplant) pickle

This is a Goan pickle made with eggplants. It goes with lots of things - curries of course but also serve with cheese or rice or mix with yogurt. The list is as varied as your imagination.
I usually hate recipes with long lists of ingredients but the flavour will be worth it. Over the years my husband and I spent weekends in the kitchen cooking curries.  It's a wonderful time of sharing - and the smells that waft through the house transport you to exotic places.  Why not cook with a friend - share the love!

Ingredients
1 brown onion diced
5 cloves garlic
5cm piece ginger
300ml vegetable oil
500ml white wine vinegar
3 Tbsp black mustard seeds
2 tsp chilli powder
3 tsp cumin seeds
3 tsp fenugreek
3 tsp ground turmeric
3 green chillies chopped
3 small red chillies chopped
600g eggplant peeled and diced (try leaving a little skin on for colour)
1 handful curry leaves
200g small cucumbers, cut into 2cm lengths, skin on.
500g cauliflower florets
370g caster sugar
3 Tbsp of salt

Method

1. Blitz onion, garlic and ginger in blender, adding about 100ml oil to lubricate.
2. In a small pot, bring vinegar to the boil. Remove from heat then add mustard seeds.
3. Place a large pot (one with a lid) over high heat. Add 200ml oil and fry garlic mix for 6 mins.
4. Add spices and chillies and fry for 1 min.
5. Add eggplant and fry 1 min stirring to coat.
6. Add curry leaves, cucumber, cauliflower, vinegar mix, sugar and salt.
7. Stir and reduce heat to low. Cover with lid and cook for 15 mins.
8. Remove lid, reduce slightly and spoon into sterilised jars.

Chook’s note: whenever possible when a recipe calls for ground spices, grid them fresh to maximise flavour.
Curry leaves are available from Asian or Indian grocery stores. But if you have a little space why not have a go at growing some even in a large pot on the balcony - note to self!