2 pounds long eggplants
1 pound Carrots (long)
10 fresh green chillies
2 pods of garlic (peeled)
2 fresh bunch of coriander
2 bunches of fresh mint
1/4 pound of mixed dry herbs (parsley, tarragon, basil, Gol Par -angelica)
1 large bottle of white vinegar
Salt to taste
Wash eggplants and cut into about 2 inch slice (lenghtwise) and let dry. Place in a large pot with white vinegar to cover them and cook till they are soft (around 1 hour). Allow to cool overnight.
Wash the green very well and leave overnight to dry (wrapped in a cotton towel or
kitchen cloth, inside the fridge). Next day, chop the greens in a chopper. Then chop peeled garlic with chillies and set aside. Then blend the eggplants and place in large bowl. Add some salt to the egg plants and all the dry herbs, and the chopped greens and garlic & chillies. Then add the carrots. In the end, add enough viengar to mix them well. The mixture should be like a thick paste not runny or too dry. Taste the mixture and adjust flavors according to taste, like add more salt, vinegar, dry herb etc.
Store in a cool, dry place and wait for 2 weeks before usage. When removing eggplants from the jar, use a clean, spoon. Apparently this Turshi lasts for ever!!
Inspiration from: Amir's mom and