Brinjal Pickle

• 500 g small aubergines
• 10 -15 g ginger
• 15 g red chilies
• 5 green chilies
• 1/2 teaspoon cumin seed
• 1/2 teaspoon fenugreek seeds (methi)
• 1/2 teaspoon mustard seeds
• 1 teaspoon salt or 1 teaspoon salt, to taste
• 1/2 cup peanut oil
• 1/2 cup vinegar

1. Wash & clean the aubergines.
2. Now peel them and carefully cut the upper stalk.
3. Split the aubergines in quarters.
4. Peel & slice the ginger piece.
5. Grind red chillies, cumin seeds, mustard, fenugreek seeds in a little vinegar.
6. Heat oil in a pan and fry the ginger and the ground seeds in vinegar to a red colour.
7. Now add the green chillies, salt and remaining vinegar.
8. Mix well.
9. Add aubergines and mix it properly.
10. Cover the pan and cook on a low flame for 5 minutes.
11. Be careful to wipe off the vapour that forms on the inside lid frequently.
12. Remove from flame when aubergines soften.
13. Cool completely.
14. This will stay for 15 days.

ginger, red chilies, green chilies, cumin, fenugreek seeds, mustard seeds, salt, peanut oil, vinegar

Taken from www.food.com/recipe/brinjal-pickle-101498 (may not work)