|Vegetable oil||1⁄2 Cup (8 tbs)|
|Minced garlic||6 Teaspoon|
|Minced ginger||6 Teaspoon|
|Eggplant||1 Large, finely chopped|
|Dry red chilies||6 , finely chopped|
|Garam masala||2 Teaspoon (Use Sharwood Garam Masala)|
|White vinegar||1⁄4 Cup (4 tbs)|
|Brown sugar||2 Tablespoon|
1. Heat oil in medium pan, saute garlic, ginger till brown, add eggplant, chilli, garam masala, stir on high for 2 mins, add rest of ingredients.
2. Cook on low, stir often until eggplant is well cooked (approx 25-30 mins). Pickle is ready when oil starts to separate.
3. Adjust chilli, salt to taste. Cool. Store in refrigerator in clean glass jar. Lasts for 6 months.