Brinjal Pickle Recipe

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 giner. Heat oil in a large saucepan, add curry leaves, fenugreek, cumin and mustard seeds, cliced 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 bollte in airtight jars.