Ingredients :
1/2 x 1/2 inch ginger
15 hot green chillies
1 full clove garlic
2 tsp. chili powder
2 tsp. turmeric
2 tsp. cumin seeds
1/4 c. water
1 tsp. mustard powder
1/2 cup oil
2 large eggplants
1 tsp. mustard seeds (whole)
1/2 c. vinegar
2 tsp. fenugreek (roasted and powdered)
1/4 c. sugar
Method :
- Grind ginger, garlic and turmeric to a paste with 1/4 cup of water.
- Heat oil and add mustard seeds.
- When they crack add the fenugreek powder and the ground paste.
- When the masala smells cooked, add the rest of the spices (green chilies, chili powder, cumin seeds, mustard powder) .
- Wash and cut the eggplants to 1/2 inch cubes and add them to the well cooked masala.
- Cook on low heat until eggplant is wilted.
- Now add the vinegar, sugar and salt.
- Cook for 5 minutes and remove from heat.
- Bottle when cool. Can be stored in the refrigerator for 2 months