Turshi Bonjon-e-Sia (Aubergine pickle)2014-10-23
- Prep Time : 20m
- Cook Time : 10m
- Ready In : 72:0 h
- 450 g baby aubergines
- 110 g garlic
- 1 heaped tsp turmeric
- 2–3 oz fresh green chillies
- 1 tbs sia dona (nigella seed)
- 1 tbs fenugreek seeds
- 1 tsp salt
- ½tbs dried mint
- ½tsp sugar
- 500 ml vinegar
- 150 ml boiled water
Slit the baby aubergines lengthwise to the stalk, but do not separate.
Put one peeled clove of garlic inside each split aubergine.
Bring to the boil a pan of water and add the turmeric. Add the aubergines with the garlic.
The water should cover the aubergines but you will have to press them down into the boiling water from time to time as they will bob up to the surface.
Turn down the heat and boil gently for about 5 minutes or until the aubergines are just cooked.
Remove from the water with a slotted spoon and drain.
Next, place the aubergines in a large jar or jars by putting a layer of aubergines, then a layer of chillies – continuing in this way until they are all used up.
Now add the sia dona, fenugreek, salt, mint and sugar to the vinegar, followed by about 150 ml boiled water.
Mix well and pour over the aubergines in the jars.
The ingredients should be well covered with the liquid; if not, top up with more vinegar.
Cover and seal with a lid.
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