Brunjal, oh brunjal!

I love this little pickle
I fell head over heals at faheems fast food many a year ago. They used to buy it in and every now and then you could tell they had changed brands. Some were sweeter and really tacky than others others super sharp and hot! Like a smack in the face. Awesome!



Ingredients:
1 kg eggplant preferably small no seeds
4 green chillies
¾ cup oil
2 large cloves of garlic
2 inch piece of ginger
1½ cups sugar
2 tbsp salt
2 tbsp chilli powder
2 tsp cumin seeds
¼ tsp mustard seeds
1 tsp fenugreek seeds
1 tsp turmeric powder
A hanfull of curry leaves
2 cups vinegar

Method:
Wash and cut the eggplants into 1cm pieces and roughly cut green chillys seeds and all. Peel and chop the ginger and garlic coarsely. Soak the spices in vinegar for one hour, then grind with mortar and pestal. Heat oil in a pan. Fry the ground spices and curry leaves till they do not smell raw. Add the sugar, salt, and brinjal and green chillys. Stir well. Cook on low heat till the brinjal is soft and the mixture has thickened.
Cool and contain!

I made some the other day, it had a little more chilli powder and vinegar that this as I like it really sharp and hot. It's just sitting in my fridge ready for consumption.
As one of Natalies old flatmates used o say,
"Do it to me Desmond!"

J