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Thursday, October 13, 2011

Brinjal Kasaundi - Eggplant Pickle

Another great one from Claudia Roden. Though this borders on too sweet. Heck, it probably crosses the border. But you just have a little bit to accent an indian meal.

Brinjal Kasaundi
from the Book of Jewish Food by Claudia Roden

2lbs eggplant cut into 1/2" slices
salt
2" ginger
8 cloves garlic
1T ground cumin
1c white wine vinegar
1c sesame oil (though I used extra virgin olive oil)
1T mustard seeds
1T fenugreek seeds
6 curry leaves
1t turmeric
1/2 c sugar

soak eggplant in salted water for an hour. i'd probably just do the standard salt in a bowl (no water) next time.
chili/garlic/ginger/cumin in food processor. moisten with vinegar if need be
heat oil, add seeds, cover till they are done popping
add curry and chili paste
fry "till oil separates out" -- till it looks happy
add turmeric, vinegar, sugar, eggplant
bring to boil, simmer 30 min
cool before putting in jar, top with oil

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