We know now that we can use most of the vegetables to make a pickles. Some are commonly used and some are not so commonly, yet we can use almost all the vegetables to make pickles. one of those rare vegetable is brinjal. This will be one of the unique taste for those who may not prefer the brinjal as a vegetable. In Nepal this vegetable is called Bhanta.
Ingredients :
Brinjal or eggplant : two or 250 gram
Tomatoes : 6 - 7 medium size
Garlic : 5 cloves
Red Chili powder : one teaspoon
Salt : as per taste
mustard Oil : one table spoon
How to convert it into a tasty pickle ?
- Heat Oil on non-stick pan.
- Clean and cut brinjal in to two piece and then put it on face down on pre-heated pan.
- Let it roast for about two minute in one side and then turn the side; roast it again two minutes on outer side also.
- Now put the brinjal on the back of a dinner plate and then put another dinner plate above it so that it will be easier for you to press it and squeeze out all the juice out of the roasted brinjal.
- After that peal the skin of it and then cut it into small pieces and put it in a bowl.
- Roast the tomatoes also in the same pan where you are roasting brinjal.
- Once the tomatoes are roasted properly remove the skin of and grind it bit roughly.
- Peel the garlic and make its paste.
- Put everything in a bowl and then mix it.
- Put the remaining mustard oil also in the mixture when you mix it.
Now, your pickle is ready !
This recipe is shared by Ramina Bajracharya. She is a fashion designer at RD Chahat, a mother and a food lover. She belongs to a Newar community, who are well known for their culinary art; as they have mastered the art to tease the taste buds of gourmet.
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