Brinjal Pahi (version II)

Indian Eggplant “Relish”

(6 votes)

2 large eggplants, peeled and sliced 1/4 inch
1 inch canola oil or other mild-tasting oil for frying
3 tablespoons ground turmeric
Processor Mixture:
1 tablespoon kosher salt
1 tablespoon black mustard seeds
1/2 cup plain white vinegar
1 medium onion, peeled and cut into chunks
4 cloves garlic, peeled
1 tablespoon fresh ginger, grated
For Adding Afterward:
1 tablespoon ground coriander
2 teaspoons ground cumin seeds
1 teaspoon ground fennel seeds
1 teaspoon instant tamarind paste
3/4 cup water
1 small can chopped green chili peppers (3 1/2 ounces)
1 small cinnamon stick, whole
1 teaspoon chili powder
1 tablespoon sugar

Sprinkle eggplant slices liberally with the ground turmeric; use more if necessary. Don’t oversalt the slices. Allow sliced eggplant slices to sit for one hour in a colander. Press out excess liquid with paper towels.

Place “Processor Mixture” in a food processor until smooth. Set aside.

Fry eggplant slices quickly in the hot oil until browned on both sides and cooked through, but not mushy, adding oil if necessary. Set aside and put “Processing Mixture” in the same pan and fry 5 minutes, stirring, until the mustard seeds begin to “pop”.

Add all the rest to the pan including the eggplant. Stir VERY gently so as not to make a mush of the eggplant.

At this point, it will yield up some of the oil. Remove as much as possible with a bulb-baster and save it for sautéing other foods. Cover and simmer 10 minutes.

Chill several days, then enjoy!


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