Eggplant Pickle (Achar Vengananu)

Name: Eggplant Pickle (Achar Vengananu)
Ingredients: 2 pounds Small, long eggplants (Asian variety) (Originally '7 seers' (approx 7-8 lbs). Scaled down for modern home preparation. Choose tender, seedless, thin eggplants about 7 inches long.); 2 tablespoons Salt (for boiling) (Originally '1 pasher' (approx 200g) for the full 7 seer batch. Scaled down proportionally.); 4 cups Water (Quantity estimated to cover eggplants in the pot.); 2 cups Strong vinegar (Sugarcane or Malt) (Originally 'strong vinegar'. Quantity estimated to submerge the pickles. Adjust as needed.); 1/4 cup Split mustard seeds (Rai na kuria) (Quantity estimated based on standard pickle proportions.); 1 tablespoon Turmeric powder (Quantity estimated.); 2 tablespoons Red chili powder (Quantity estimated.); 1 tablespoon Cumin powder (Quantity estimated.); 1/2 cup Jaggery (grated) (Quantity estimated to balance the vinegar.)

Whole tender eggplants are transformed into a tangy and savory preserve in this traditional Parsi pickle recipe. The process involves gently boiling and sun-drying the brinjals to achieve a unique, meaty texture before soaking them in a robust vinegar-based spice blend of mustard, cumin, and jaggery. This sweet, sour, and spicy condiment pairs perfectly with simple dal and rice or fresh rotis.

Ingredients

2 pounds Small, long eggplants (Asian variety) (Originally '7 seers' (approx 7-8 lbs). Scaled down for modern home preparation. Choose tender, seedless, thin eggplants about 7 inches long.)
2 tablespoons Salt (for boiling) (Originally '1 pasher' (approx 200g) for the full 7 seer batch. Scaled down proportionally.)
4 cups Water (Quantity estimated to cover eggplants in the pot.)
2 cups Strong vinegar (Sugarcane or Malt) (Originally 'strong vinegar'. Quantity estimated to submerge the pickles. Adjust as needed.)
1/4 cup Split mustard seeds (Rai na kuria) (Quantity estimated based on standard pickle proportions.)
1 tablespoon Turmeric powder (Quantity estimated.)
2 tablespoons Red chili powder (Quantity estimated.)
1 tablespoon Cumin powder (Quantity estimated.)
1/2 cup Jaggery (grated) (Quantity estimated to balance the vinegar.)

Instructions

1Wash the eggplants thoroughly. Trim the stems, leaving about 1 inch of the stalk attached. Slit each eggplant lengthwise into four sections starting from the bottom, but stop before the stem so the sections remain attached at the top (calyx).
2Place the prepared eggplants in a large non-reactive pot (stainless steel or enamel). Add the salt and pour in enough cold water to just cover the eggplants (they may float slightly). Cover the pot and place over medium heat. Bring to a boil and cook until the skin changes color and the eggplants become soft but not mushy. Stir gently occasionally with a spoon to ensure even cooking without breaking them.
3Once cooked, remove the eggplants and place them in a large colander or basket to drain all the water completely. Spread them out on a tray or bamboo mat and place them in direct sunlight to dry. Turn them over the next day to ensure even drying. Continue drying until they are completely dry and free of surface moisture (usually 2 days).
4In a bowl, combine the vinegar, split mustard seeds, turmeric powder, red chili powder, cumin powder, and grated jaggery. Mix well until the jaggery dissolves.
5Dip each dried eggplant into the spice mixture to coat it thoroughly, then pack them into a clean, sterilized glass jar. Pour any remaining spice mixture over the eggplants. If the mixture is insufficient to cover them, prepare a little more vinegar and spice mixture and add it to the jar; the eggplants must be moist and submerged to pickle properly.
6Cover the jar tightly with a lid and tie a cloth over it. Let it sit for 4 to 5 days. Open the jar occasionally to stir gently, bringing the bottom pickles to the top. If the pickle looks dry, add a little more vinegar to ensure there is enough liquid for the eggplants to absorb. The pickle is ready to use when the eggplants are soft and fully marinated. Note: This pickle does not have a very long shelf life compared to oil-based pickles.