Brinjal pickle (Kathirikai oorugai)

🔥 Prep

• Wash the 500 g brinjal, pat dry, and cut into 2 cm cubes.
• Soak the 50 g tamarind in 100 ml warm water for 10 minutes, then squeeze out the pulp and discard seeds and fiber.
• Measure out 2 tbsp red chilli powder, 2 tbsp salt, 50 ml gingelly oil, and 1 tsp mustard seeds, keeping each in separate small bowls for easy access.

🔥 Cook

• 1. Heat 50 ml gingelly oil in a heavy‑bottomed pan over medium heat until it shimmers.
• 2. Add 1 tsp mustard seeds and let them splutter for 10 seconds.
• 3. Add the prepared brinjal cubes and sauté on medium heat for 5‑7 minutes until they start to soften and turn lightly golden.
• 4. Stir in the tamarind pulp, 2 tbsp red chilli powder, and 2 tbsp salt; mix well and cook on low heat for 3‑4 minutes.
• 5. Continue to cook, stirring occasionally, until the mixture thickens and oil separates from the sides, about 8‑10 minutes on low heat.
• 6. Remove the pan from heat, let the pickle cool to room temperature, then transfer it to a clean, dry jar and store in the refrigerator.

🔥 Serve

• Serve a spoonful of brinjal pickle alongside steamed rice and a drizzle of ghee.
• Pair with South Indian staples such as dosa, idli, or chapati for a tangy contrast.
• Garnish with a few fresh curry leaves or a sprinkle of roasted sesame seeds for added aroma, if desired.