Eggplant pickle

450 gms eggplant, cubed
1tsp mustard seeds, ground
1tsp sugar
1/2 tsp turmeric powder
2 green chillies, slit open
2 cloves garlic, crushed
3 ginger slices
50 ml vinegar
100 gms capsicum, cubed and seedless
150 gms onion, cubed
250 ml oil
Salt to taste

Heat oil and fry the eggplant until brown. Remove, drain and set aside. In the same oil, lightly fry capsicum and onion. Take out of the pan and set aside. Remove all the oil and add ginger, garlic, mustard, turmeric and green chillies to the pan. Cook for two to three minutes. Add eggplant, capsicum and onion and cook for further five minutes. Stir in sugar and remove from fire. Cool and refrigerate in an airtight sterilised container.

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