|Brinjals||1 Kilogram, washed and chopped in 1 inch pieces (long)|
|Refined oil||1 Cup (16 tbs)|
|Garlic pods||2 , ground or chopped|
|Ginger||2 Inch, ground or chopped|
|Chilli powder||2 Tablespoon|
|Cumin seeds||1 1⁄2 Teaspoon|
|Mustard powder||1⁄2 Teaspoon|
|Fenugreek seeds||1 Teaspoon|
|Turmeric powder||1 Teaspoon|
|White vinegar||2 Cup (32 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs) (adjust quantity as per taste)|
1 Soak the chilli powder, cumin seeds, mustard powder, fenugreek seeds and turmeric powder in the vinegar for at least 1/2 an hour. Grind together.
2 Heat the oil in the pan and fry the ground spices, ginger and garlic in it for 10-15 minutes.
3 Add the salt and sugar.
4 Bring to the boil and add the brinjals. Stir well and continue to cook on a very slow fire till the brinjals are cooked and the mixture has thickened.
5 Cool, bottle and store in a dry place.
6 The pickle is ready to serve immediately.