Eggplant Moju (Brinjal Pickle)

Ingredients

• 2 large Eggplant (medium), cubed
• 1/2 cup Oil (coconut or vegetable)
• 1 medium Onion, sliced
• 3-4 number Green Chilies, slit
• 4 cloves Garlic, minced
• 1 tablespoon Ginger, minced
• 10-12 number Curry Leaves
• 1/2 teaspoon Turmeric Powder
• 1 teaspoon Chili Powder
• 1/2 cup Vinegar (white or apple cider)
• 3 tablespoons Sugar
• 1 teaspoon Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the 2 large eggplant, cut into 2.54 cm cubes, in a colander and sprinkle with 1 teaspoon salt. Let sit for 15 minutes to release excess liquid, then pat them completely dry with paper towels.
2. 2Heat the 1/2 cup oil in a large, 30.48 cm skillet over medium-high heat (190.6°C / 190°C). Carefully add the dried eggplant cubes and fry for 5-7 minutes, or until they are golden brown and slightly softened. Use a slotted spoon to remove the eggplant from the skillet and set aside on a plate.
3. 3In the same skillet, reduce the heat to medium (176.7°C / 175°C). Add the 1 medium onion, sliced, 3-4 green chilies, slit, 4 cloves garlic, minced, 1 tablespoon ginger, minced, and 10-12 curry leaves. Sauté for 3-4 minutes, stirring often, until the onions are softened and everything is fragrant.
4. 4Stir in the 1/2 teaspoon turmeric powder and 1 teaspoon chili powder. Cook for 1 minute more, stirring constantly, until the spices are fragrant.
5. 5Pour in the 1/2 cup vinegar. Add the 3 tablespoons sugar and 1 teaspoon salt. Stir well and bring the mixture to a simmer. Cook for 2-3 minutes, stirring until the sugar is completely dissolved and the liquid has slightly thickened.
6. 6Return the fried eggplant to the skillet with the sauce. Gently stir to coat the eggplant evenly. Reduce the heat to low (148.9°C / 150°C) and cook for 5-10 minutes, allowing the eggplant to absorb the flavors of the sauce. The eggplant should be tender but not mushy.
7. 7Remove the skillet from the heat. Let the Eggplant Moju cool completely in the pan. This cooling process allows the flavors to meld further, and the moju will taste even better after a few hours or overnight.
8. 8Serve the cooled Eggplant Moju as a side dish or snack. It pairs well with rice or gluten-free bread.

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