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From Goa with love… Brinjal Pickle

Once again (as with many of Saroj’s recipes) there are unexpected benefits… this Indian condiment lingers long after you’ve finished eating, leaving a mysterious and delicious aromatic after-taste. You need nothing else to satisfy the senses!

so much more than a pickle!


2 fresh medium sized eggplants/aubergine (or baingan as we call it)
6 large garlic cloves, 1 cm piece of fresh ginger, 6 green chillies – coarsely ground.
Salt to taste. 1 tsp Mustard seeds, 1 tsp cumin seeds, 2 tsp freshly coriander seeds and a tsp of ajowan caraway seeds.
1/2 cup malt vinegar mixed with 1/2 cup of sugar and set aside (to taste).
Coarsely ground spices: 1 tbsp each of coriander and caraway seeds (ajwain).
Powders: 1 tsp Tumeric, 2 tsp Kashmiri Chillie, 1 tsp Cumin, 2 tsp Coriander, 1 1/2 tsp Garam Masala
1/2 cup Peanut or Rice bran oil.


1. Cut brinjal lengthways about 1cm thick, apply salt and leave for about 2 hours. Squeeze the brinjal to remove water and pat it dry before cutting into small cubes. Set aside.
2. Coarsely grind or chop fresh chillies, garlic and ginger.


1. Add 1/2 cup of oil to a wok and fry the brinjal pieces until browned. Remove and set aside.
2. In the same oil, fry the coarsely ground garlic, ginger and green chillies. Add all seeds until they start crackling.
3. Turn down the heat a little, add the coarsely ground spices and fry until fragrant. Now, add the remaining powdered spices.
4. Now add the brinjal you set aside and mix everything together gently.
5. Now add the sugar and vinegar mixture you set aside to make it saucy.
6. Taste and check for salt and/or sugar.
7. Cool, and store in clean jars… Brinjal Pickle will happily store in the fridge for 2-3 months.

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Siganture Saroj

Saroj Velho
BA (Hons.) Psychology: University of Delhi
Dip. Beauty Therapy: Australasian Academy of Wellness Therapies
Full Professional Member: Assoc. Professional Aestheticians Australia