Parsi Eggplant Pickle Recipe

Name: Parsi Eggplant Pickle Recipe
Total time: 45 min
Yield: 4
Cuisine: Parsi

Recipe By Honest Cooking

This eggplant pickle recipe can revamp a simple or boring meal into something much more exciting.

4.7

24 Rating - Rate

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45minstotal

10minsPrep

35minsCook

ingredients serves

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Ingredients For Parsi Eggplant Pickle Recipe

2 cup Vegetable oil like peanut or mustard
2 teaspoon Fenugreek seeds
2 teaspoon Cumin seeds
2 teaspoon Fennel seeds
0.75 cup Garlic, thinly sliced
0.75 cup Fresh ginger root, finely julienned and peeled
2 tablespoon Kashmiri chili powder or any other hot dried red chili powder
2 teaspoon Turmeric powder
5 pound Eggplant, cut into 1 inch cubes
1 cup Fresh green/red thai chili peppers, halved
2.5 cup Apple cider vinegar
0.75 cup Jaggery or light brown sugar

Nutrition
value

519

calories per serving

13 g Fat18 g Protein76 g Carbs37 g FiberOther

Current Totals

13 g Fat
18 g Protein
76 g Carbs
37 g Fiber

MacroNutrients

Carbs
76 g
Protein
18 g
Fiber
37 g

Fats

Fat
13 g

Vitamins & Minerals

Calcium
328 mg
Iron
9 mg
Vitamin A
3139 mcg
Vitamin B1
1 mg
Vitamin B2
1 mg
Vitamin B3
6 mg
Vitamin B6
1 mg
Vitamin B9
334 mcg
Vitamin B12
0 mcg
Vitamin C
98 mg
Vitamin E
1 mg
Copper
1 mcg
Magnesium
244 mg
Manganese
3 mg
Phosphorus
390 mg
Selenium
11 mcg
Zinc
3 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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