Breathing in the delicious aromas from the cumin, fenugreek, and fennel seeds while they sputtered in the hot oils, was heavenly. The flavors get even more bolder once the vinegar and jaggery cook with the eggplant cubes over the stove. Jaggery is a type of raw sugar that can be found at most Indian grocery stores but a lighter variety of brown sugar would do equally well in this pickle. For this particular recipe use fresh eggplants that are not bitter such as the Thai varieties to get a great tasting pickle. I prefer to buy my eggplants on the day I plan to cook them otherwise they get brown and bruised (They ripen very fast once plucked from the plant and will brown even in the refrigerator). Since I made a batch of this pickle, we have eaten it daily with almost every meal possible which makes me worry that maybe I should have made a larger batch!
PrintParsi Eggplant Pickle
- Total Time: 45 minutes
- Yield: 4 cups 1x
Description
A bold and flavorful Parsi Eggplant Pickle that transforms simple meals with its aromatic spices and tangy-sweet notes.
Ingredients
- 2 cups vegetable oil (such as peanut or mustard, I used peanut oil)
- 2 teaspoons fenugreek seeds
- 2 teaspoons cumin seeds
- 2 teaspoons fennel seeds
- 3/4 cup garlic, thinly sliced
- 3/4 cup fresh ginger root, finely chopped
- 2 pounds eggplant, cut into 1-inch cubes
- 1 1/2 cups white vinegar
- 1 1/2 cups jaggery or light brown sugar
- 2 tablespoons red chili powder
- 1 tablespoon turmeric powder
- Salt, to taste
Instructions
- Heat the oil in a large non-reactive pan or deep pot over medium-high heat. When the oil is hot, add the fenugreek, cumin, and fennel seeds. Stir until the seeds begin to sputter, then immediately reduce the heat to medium.
- Add the garlic and ginger to the pan. Cook for about 2-3 minutes, stirring frequently, until the garlic is golden brown and fragrant.
- Add the eggplant cubes to the pan. Stir well to coat the eggplant with the oil and spices. Cook for about 10 minutes, stirring occasionally, until the eggplant begins to soften.
- Pour in the vinegar and add the jaggery or brown sugar. Stir until the sugar dissolves completely.
- Add the red chili powder, turmeric powder, and salt. Stir to combine all the ingredients thoroughly.
- Reduce the heat to low and cover the pan. Simmer for 20-25 minutes, stirring occasionally, until the eggplant is tender and the mixture has thickened.
- Remove the lid and continue to cook for an additional 5 minutes to allow any excess liquid to evaporate. The pickle should be thick and glossy.
- Let the pickle cool completely before transferring it to sterilized jars for storage.
Notes
Use fresh, non-bitter eggplants like Thai varieties for the best flavor. Jaggery can be substituted with light brown sugar if unavailable. Store the pickle in sterilized jars to extend its shelf life. It pairs well with a variety of meals, adding a tangy and spicy kick.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Condiment
- Cuisine: Indian
Nutrition
- Serving Size: 1/4 cup
- Calories: 150
- Sugar: 12
- Sodium: 300
- Fat: 10
- Carbohydrates: 18
- Fiber: 3
- Protein: 2
- Cholesterol: 0
