Topic started by Chris Winzar (@ cache1.syd.ops.aspac.uu.net) on Thu Feb 14 15:37:06 .
All times in EST +10:30 for IST.

Here in South Australia, Brinjal's (Eggplants) are currently cheap and in abundance, I am looking for a good recipe for a spicy Brinjal Chutney or Pickle

Can any one help?

Responses:

• From: sunitha (@ 136.sherman-oaks-06-07rs16rt.ca.dial-access.att.net) on: Thu Feb 14 19:15:46
  
  you will need ,,,
  oil
  mustard,methi seeds(fenugreek seeds),red chillies,curry leaves,onion paste, tomato paste, red chilly powder,salt,corriander seeds lil,brinjal,black pepper tamarind paste lil,sugar lil, ground nuts and sesame roasted well and ground this ground nut and sesame powder is required at the end
  Grind the onions, cut the Brinjal into thick longitudinal slices
  pour a lot of oil (in a way that it should float in the curry)
  when the oil is hot enough,
  add mustard seeds
  methi seeds, curry leaves, full black pepper and onion paste. Alow it
  to
  cook, then add tomato puree, salt, chilli powder and cover it and cook.
  Allow the paste to turn nice and red, add brinjal slices, cover it and
  cook
  again. The brinjal should get cooked but not mashed. Then add tamarind
  paste
  and cook for somemore minutes after which add a teaspoon of sugar.
  Fianlly roast and grind a handful of sesame seeds and ground nuts(peanuts) and
  add to
  the curry.
  
  
• From: Rene (@ ) on: Fri Nov 22 00:03:14
  
  I found a recipe for Brinjal pickle, which asks for TERASI. Could someone please tell me if they know what this is? I cant find anyone in Tasmania who knows what I am talking about. So would be grateful for any information.
  
  
• From: Melanie (@ 1cust25.tnt8.mel1.da.uu.net) on: Sun Mar 14 07:44:00
  
  Dear Rene,
  
  TERASI is a Indonesian shrimp paste. The word "Terasi" comes from Indonesian language. However, as far as I know Thailand does have a shrimp paste as well but it may have a slightly differebt taste. You can get Terasi from Asian groceries that have Indonesian products.
  
  
  
• From: Richard (@ ip3e8329c3.speed.planet.nl) on: Sat Oct 16 08:26:29
  
  Dear Rene,
  
  please note that the spelling above is incorrect, it should be spelled as trassi, a foul smelling but wonderfully tasting fish/shrimp paste, use it with moderaty, it has a strong effect.
  
  
• From: Pearl Subramanian (@ 195.94.6.172) on: Sat Oct 23 05:18:12 EDT 2004
  
  Brinjal Pickle
  
  
  Ingredients
  1/2 Kg or as required Small variety Purple Brinjals. 2tbspns Pepper Corns; Jeera Seeds 1 Tspn; Black Yellu tspn; Mustard Seeds 1 tsp. Curry Leaves (few); Salt to taste; Vinegar bottle; A golf Size Ball of Tamarind (soaked in warm water to extract the Thick Tamarind Pulp); Oil Cup; Chillie Powder 1-2 Tbspns.- or to taste.
  
  
  
  
• From: Pearl Subramanian (@ 195.94.6.172) on: Sat Oct 23 05:20:29 EDT 2004
  
  Brinjal Pickle contd.
  
  Method
  Remove Stalks & Calyx from Brinjals, make 2 deep insertions on the Brinjals where the Stalk & Calyx was removed, wash , drain & keep aside. Take a Kadai add Oil, when hot add the Brinjals & fry till it is half cooked. In the meantime make a coarse paste with the spices (except for the Chillie Powder) & Vinegar (i.e. grind all the spices with Vinegar no water to be used at all - keep aside. When the Brinjals are half cooked add the ground spice paste & fry the masala till oil comes to the surface & the masala has coated the brinjals. Now add the Tamarind Pulp, Chillie Powder & Salt mix well & allow to cook & thicken. When required thickness has been achieved, remove from heat, & leave to cool Bottle & keep. This Pickle could be served with Curd Rice, Lime Rice, Pulao s, Fried Rice, Briyanis etc.,
  
  
  
• From: Pearl Subramanian (@ 195.94.6.172) on: Sat Oct 23 05:21:28 EDT 2004
  
  Brinjal Pickle contd.
  
  
  PN: Vinegar could be used as desired. Also check on the Chillie Powder requirement, because you are using Peppercorns as well & if you do not like the Pickle too spicy then judge & use the Spices.
  
  
  
  
  
• From: Pearl Subramanian (@ 195.94.6.172) on: Sat Oct 23 05:22:39 EDT 2004
  
  Brinjal Sambal
  
  
  Brinjals-1/2 Kg; Onions 2 Big ones finely sliced; Green Chillies-4-6 nos deseeded& cut into thing stips; Garlic-8-10 Pods finely sliced; Ginger-a 3 pc finely chopped; Tomatoes-2 nos chopped; Turmeric Pwd-1/2 tspn. Coconut 4-6 tbspns-scraped; Tamarind as big as a lime- soaked in hot water & the pulp extracted; Salt to taste; Oil- 1-2 Tbspns
  
  For Seasoning:
  
  Mustard Seeds-1 tspn. Jeera Seeds-1/2 tspn. Curry leaves-a sprig; Dry Chillies 4 nos deseeded & broken into pieces. Oil/Ghee-3-4 Tbspns.
  
  For Garnishing:
  
  Finely Chopped Corriander leaves-2-3 Tbspns.
  
  
  
  
• From: Pearl Subramanian (@ 195.94.6.172) on: Sat Oct 23 05:23:48 EDT 2004
  
  Brinjal Sambal contd....
  
  
  
  
  Method
  Clean, cut & wash Brinjals boil the Brinjals with a pinch of Turmeric, Green chillies, & Tomatoes strain away the excess water - mash the Brinjal mixture nicely, add salt, Tamarind pulp & ground Coconut mix well & let it simmer when thick, remove from fire & season with Mustard seeds, Jeera seeds Curry leaves, Dry Chillies,. Garnish with chopped Corriander leaves & Serve.
  
  
• From: Pearl Subramanian (@ 195.94.6.172) on: Sat Oct 23 05:25:10 EDT 2004
  
  Brinjal Sambal contd....
  
  
  OR
  
  Rub the Brinjals with Oil & roast them over a low flame till the skin blackens- remove & put into a vessel with water, Cool peel off skins, mash well &keep aside.
  Heat the oil/ghee in a wok, add the jeera seeds, curry leaves dry chilles & fry till the jeera crackles, add the miced onions & green chilli4es & fry till light brown, lower flame add ginger & garlic & fry for a further 3-4 mins. Add turmeric pwd & the mashed brinjal, mix well & continue to fry till the oil comes to surface add tomatoes & salt & fry for a further 3-4 mins or till the tomatoes are soft & the oil floats on the surface. Remove from fire garnish with finely chopped coriander leaves & serve.
  
  
  
  
• From: Pearl Subramanian (@ 195.94.6.172) on: Sat Oct 23 05:26:00 EDT 2004
  
  Brinjal Sambal contd.
  
  For the 2nd type of preparation do not add coconut & tamarind pulp.
  
  This could be served with Rice as a side dish, or with Iddly s, Dosa s Chappatti s etc.,
  
  
  
• From: Pearl Subramanian (@ 195.94.2.175) on: Wed Oct 27 09:05:17 EDT 2004
  
  Brinjal Chutney
  
  Ingredients:
  
  ½ kg Brinjals; 1 tspn Chillie Pwd; ½ Tspn. Turmeric Pwd; Salt to taste; Seed less Tamarind as big as a gooseberry; ¼ cup Yellu Oil for frying Brinjals; Green Chillies that turn red 6 nos. ½ tspn Asafetida pwd;
  
  
  For Seasoning:
  
  4-6 Tbspns Yellu Oil (you could use the oil from the fried brinjals); 1 tspn. Mustard Seeds; Curry Leaves a Sprig; 2-3 Dry chillies de seeded & broken up;
  
  
  
• From: Pearl Subramanian (@ 195.94.2.175) on: Wed Oct 27 09:06:35 EDT 2004
  
  Brinjal Chutney contd...........
  
  Method:
  
  Wash & cut the Brinjals into cubes – keep aside.
  
  Take a Kadai (wok) add oil for frying the Brinjal pcs. – fry till the Brinjals change colour & are soft – remove from Oil & keep aside to cool. When the brinjal pcs are cold, take a little of the fried Brinjal pcs. & grind with the Green chillies that turned red, along with the Tamarind & salt to a fine paste & keep aside.
  
  Now take a kadai, pour the oil kept for seasoning – when oil is hot add the seasoning ingredients & fry till Mustard seeds crackle, add the Chillie pwd, Turmeric Pwd. & fry on low heat for a minute or two- now add the ground paste & fry for a further 2 mins on low heat or till oil comes to the surface – now add the fried brinjal pcs. & Asafetida pwd mix well & continue to fryfor another 2-3 mins. on low heat. Check the salt & add if required. Remove from heat – cool –Bottle & use.
  
  
  
  
• From: Pearl Subramanian (@ 195.94.2.175) on: Wed Oct 27 09:33:32 EDT 2004
  
  Stuffed Brinjals - (Brijnal Bake)
  
  Ingredients
  2 Big Purple , fleshy Brinjals (Egg Plant or Aubergines - do not remove the Stalk); Wash & Cut the Brinjals in half lengthwise, rub a little salt on them & place them in a Steamer Compartment & steam them for about 12/15 mins. - When done remove them & leave them to cool. Other
  
  Ingredients needed: 3 Tbspns Oil; 1 Big Onion (finely minced); 2 Green Chillies (finely sliced); 1/2 Kg of Minced Beef; Mutton; Chicken - washed & drained; 2 Tbspns fresh chopped Corriander Leves, 4-6 Mint Leaves - finely chopped; All Spices (Garam Masala) - 1/2 Tspn. Garlice Chopped or Paste 1 1/2 tspn; Ginger Paste or grated 1 tspn; 1 Egg lightly Beater; Chillie Powder - 1/2 tspn; Turmeric Powder 1/2 tspn; Breadcrumbs - 4-6 Tbspns; Salt to taste. Oil for Shallow Frying.
  
  
  
• From: Pearl Subramanian (@ 195.94.2.175) on: Wed Oct 27 09:45:55 EDT 2004
  
  Stuffed Brinjals (Brinjal Bake) contd...
  Method
  Heat Oil & fry the minced Onions & Green Chillies till Onions are light brown, add the ginger & garlic paste or (the shredded/chopped ginger & garlic) & fry on Medium heat for 2 mins, now add the Chillie powder, Garam Masala, Turmeric Powder, Salt to taste & continue to fry for another 2 mins. Add the Chopped Corriander & Mint Leaves, stir well, add the Mince, stir well. In the meantime, carefully scoop out the Pulp from the Brinjals & add to the cooking Mince - mix well, cover & cook over low heat for 15/20 minutes or till the Mince is cooked Turn the Brinjal Cheeks or Shells upside down to remove any excess water or liquid. The Mice Meat Mixture should be dry without any moisture. Now fill the Brinjal Cheeks with the Mince Mixture firmly but gently, brush with beaten Egg - Cover with Breadcrumbs & shall fry on both Sides till brown - serve with Sauce.
  
  
  
• From: Pearl Subramanian (@ 195.94.2.175) on: Wed Oct 27 09:46:44 EDT 2004
  
  The Same Filling could be used for filling Capsicums. The Capsicums could also be cut lengthwise remove seeds, rinse remove excess water then fill them like the Brinjals, brush with egg, cover with bread crumbs & shallow fry. (No Need for steaming)
  
  
  
  

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