Ingredients

• 5 kg - brinjals
• 3 cup - vinegar
• 2 tbsp - salt
• 400 g - garlic
• 200 g - chilli powder
• 2 tsp - turmeric powder
• 6 tsp - mustard seed
• 6 tsp - cumin seeds
• 4 tsp - fenugreek
• 1.5 litre - sweet oil
• 225 g - garlic
• 100 g - ginger, minced
• 100 g - green chillies
• A few - curry leaves
• 1/2 cup - sugar
• Salt to taste

How to Make Sweet and Sour Brinjal Pickle

• Wash and wipe the brinjals dry and cut them into one-inch cubes
• Sprinkle salt on the brinjal, and toss them
• Dry them in the sun for 4 hours
• Fry the brinjal pieces lightly in oil.
• Grind garlic, red chillies, turmeric, mustard seeds and cumin with vinegar to a fine paste and keep aside
• Heat the sweet oil in a vessel and fry the finely sliced garlic, ginger, and slit green chillies and curry leaves on a low flame
• Add the ground masala and saute
• When the raw smell of the masala goes, add brinjals and fry
• Gradually add the remaining vinegar, add sugar and a little salt and continue simmering till the brinjals are done
• Remove from stove, cool and bottle them
• Recipe Courtesy: Mangalorean Recipes