Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 1.5 | Kilogram | Brinjals - black shiny | Cut and salt |
| 3/4 | Kilogram | Sugar | To be added to the fried pickle. |
| 1 | 200 g | Chillies Green | Mince and Grind |
| 2 | Oz. | Garlic | Mince and Grind |
| 2 | Oz. | Chillies Red Dry | For grinding |
| 1 | Tablespoon | Jeera/Cumin Seeds | For grinding |
| 1 | Teaspoon | Mustard Seed | For grinding |
| 1.5 | Bottle | Vinegar | To be added to the pickle |
| 3/4 | Bottle | Sweet Oil | For frying the brinjals, and masala. |
| A | Few | Curry Leaves | For seasoning. |
| A | Little | Salt | to taste. |
Method
1. Cut the brinjals in small pieces. Remove the stems.
2. Keep for an hour in crystal salt.
3. Mince, ginger, garlic and green chillies. Keep half aside.
4. Grind in vinegar the rest of the minced masala, with other spices, and grind and make a paste.
5. Squeeze the brine, and remove the Brinjal pieces and fry in flat fry pan.
6. Heat some oil, and fry the curry leaves, and then add the ground masala, and fry well.
7. Now add the fried brinjal pieces in the fried masala, the minced masala set aside, rest of the vinegar and sugar. Simmer on a slow fire, till the oil floats on top.
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