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 1/4 c. sugar powdered) 1/4 c. salt
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.