4 tbsp oil
250g Brinjal
2 tsp grated ginger
3 cloves garlic, crushed
2 pieces cinnamon bark
10 dried curry leaves, crumbled
6-10 dried bird chillis (very hot)
2 fresh red Kashmiri chillis
1 tsp fenugreek seeds
1 tsp mustard seeds
1 tsp turmeric
1/2 tsp cumin
250ml light vinegar
2 tbsp sugar
salt
Method
Prick the Brinjals and roast in a hot oven for 30 minutes, cool and chop into small cubes. Heat oil in a heavy bottom sauce pan and fry the cinnamon, garlic, ginger and curry leaves for a minute or until the aroma rises. Add the aubergines and fry for 5 minutes or so. Crush the remaining dry spices in a pestle and mortar to a rough powder. Stir in the spice powder, vinegar and sugar and cook until the mixture thickens. Ladle into warm sterilised jars and seal.
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