Vambout Pahi, Eggplant Pickle

The eggplants have produced reasonably well this year, they don't seem to mind the heat. I find that I have far more success with the Lebanese variety as they don't take as long to produce edible fruit. Today I decided to make my favorite Indian Eggplant Pickles. I used about 8 small Lebanese eggplant rather than the two large ones recommended in the recipe.   

Vambout Pahi Eggplant Pickle
2 large eggplant
2 teaspoons salt
2 teaspoons ground turmeric
oil for frying
1 tablespoon black mustard seed
1/2 cup white wine vinegar
1 medium onion finely chopped
4 cloves garlic peeled and sliced
1 tablespoon finely chopped fresh ginger
1 tablespoon ground coriander
2 teaspoons ground cumin
1 teaspoon ground fennel seeds
1/2 cup tamarind pulp
1/4 cup hot water
3 fresh green chillies seeded and sliced......if you don't mind the heat leave the seeds in
3 inch piece of cinnamon stick
1 teaspoon chili powder (optional)
2 teaspoons sugar
extra salt to taste.

Method

Slice eggplant thinly and rub with salt and turmeric. Place in a colander and leave to drain for at least one hour. Dry off the eggplant on paper towels. Heat about one inch of oil in a fry pan and slowly cook eggplant until light browns on all sides. Place in a colander over a bowl to drain, reserve the oil. Put the mustard seed and vinegar in a blender and blend until the seeds are ground. Add onion garlic and ginger and blend to a paste.Set aside. Put coriander, cumin and fennel into a small dry pan and toast until lightly brown. Squeeze tamarind pulp in hot water, drain to remove the seeds, reserve the liquid. Heat half a cup of reserved oil and fry blended mixture for 5 minutes. Add spice mixture, chilli's, cinnamon, chili powder if used and tamarind liquid. Add fried eggplant and any oil that is still in the bowl, stir well. Cover and simmer for 15 minutes. Remove from the heat, stir in the sugar and add salt if you think it is necessary. Cool thoroughly and store in clean dry jars. Will keep for weeks in the fridge.

I did not use as much oil as the recipe recomended. I used 3 green and 3 red chillies as we like a bit of fire here! I like to eat it with curry or on its own with chapatis and maybe some yogurt.