Ingredients:

Brinjals (aubergines) 3 lb small
Vinegar 3 pints
Gingelly oil ½ pint
Fenugreek 1 tsp
Cumin seeds 1 tsp
Mustard seed 1 tsp
Dry red chilies 1 oz
Green ginger 1½ oz
Garlic cloves 12
Turmeric powder 1 tbsp
Springs curry leaves 2
Green chilies 8
Salt and sugar to taste

Method:

* Remove stems and quarter the brinjals. Grind with ¼ pint vinegar, red chilies, turmeric, half the ginger and garlic. Finely slice the remaining garlic and ginger.
* Heat oil in a large saucepan, add curry leaves, fenugreek, cumin and mustard seeds, sliced garlic and ginger and fry till brown. Add the ground paste and fry till dry. Add brinjals, green chilies and mix. Pour enough vinegar to cover the vegetable.
* Add sugar and salt and simmer till the brinjals are tender and the oil floats to the top. Cool and bottle in airtight jars.

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