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Eggplant pickle

Shachi Singh
10 minutes
Prep Time
45 minutes
Cook Time
6 People
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ABOUT Eggplant pickle RECIPE

Eggplant many a times not loved and welcomed on our dining table. But when it has a touch of my maa the results are very interesting

Recipe Tags

  • Tossing
  • Veg
  • Medium
  • Everyday
  • Hyderabadi
  • Frying
  • Sauteeing
  • Accompaniment
  • Healthy

Ingredients Serving: 6

  1. Eggplant 1 kg
  2. Oil for frying and cooking
  3. Salt as per taste
  4. Turmeric powder 2 teaspoon
  5. Mustard seeds 2 teaspoon
  6. Cumin seeds 1 teaspoon
  7. Amchur 1 teaspoon
  8. Tarmarid pulp 1 teaspoon
  9. Fennel seeds whole 2 teaspoon
  10. Heeng 1/2 teaspoon
  11. Ginger paste 1 teaspoon


  1. Cut all the eggplant into small pieces
  2. Deep fry them
  3. Take them out on absorbent paper
  4. Then in a wok put 1 tablespoon of oil
  5. Put cumin, mustard seeds and heeng
  6. Put ginger paste and saute it for 2 minutes
  7. Then put fried eggplant
  8. Add turmeric powder, chilli powder and saute it on low heat
  9. Then put Amchur and salt
  10. Then put Tarmarid pulp and whole fennel seeds
  11. Your instant eggplant pickle is ready

Reviews (1)  

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Payal Singh
Payal Singh   May-23-2018

Such an amazing pickle recipe.

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