Ingredients:
1/2 kg brinjals,
2-3 cloves of garlic; crushed,
2″ piece ginger; crushed
1/2 tsp rai (mustard seeds),
1/2 tsp jeera (cumin seeds),
1 tsp methi (fenugreek) seeds,
2 tsp turmeric powder,
2 tsp red chilli powder,
1 1/2 cup sugar,
1 1/2 cup refined vegetable oil,
1/2 cup vinegar,
2 tbsp salt.
Method:
Soak together chilli powder, turmeric powder, jeera, mustard seeds, garlic and ginger in vinegar for an hour. Then grind this to a paste. Heat oil in a pan and saute this ground paste on low flame for two minutes. Then add sugar, salt and mix well, add the brinjal and cook on low flame. Do not cover or add water, since this pickle needs to be preserved there should not be any water content. When brinjal has cooked, let it cool and preserve in dry bottle. Add some oil on the top of the pickle if you want to store this for a longer time. You can also serve this pickle as a vegetable, but in that case use less oil.