Ingredients
| Quantity | Measure | Ingredients | Description |
| 500 | Grammes | Brinjals - black shiny | Fleshy variety |
| Two | Nos | Onions | Finely chopped |
| One | Inch | Ginger | Finely chopped |
| Three | Tablespoon | Vinegar | |
| Half | Nos | Coconut scraped (fresh) | |
| A | Little | Salt | for taste. |
| 4 | medium | Green Chillies | Finely Chopped |
Method
Boil or broil the Brinjal, over an open flame of the stove, and cook it by heat. (Broiling may be done, by holding the brinjal with its stem, and placing it over the flame, so that the skin evenly gets cooked crimpled.) In either case, remove the outer skin of the vegetable and cut it into small bits. If you are boiling, the Brinjal should be submerged into boiling water.
Mince onions and ginger into fine cubes and mix all with scraped coconut, vinegar, salt, and all the other ingredients.
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