torshi betingan



  • Long thin aubergines, incised to a depth of 2 cm down the long side, simmered in water for 10 minutes, drained, the aubergines filled with a mixture of chopped garlic, chilli pepper, celery leaves and stalks and walnuts, then pickled in water and vinegar (4:3) plus salt. Left for 3 weeks before eating after rinsing in cold water.