Cut brinjals lengthwise and rub with turmeric powder and
salt.
2.
Deep fry until golden and leave on kitchen paper to drain
excess oil.
3.
Grind the red chili with vinegar. Add the mustard seeds
and the spices, except the cinnamon and continue to grind.
Add the ginger and the garlic and grind to a fine paste.
4.
Mix all the ingredients, except the fried brinjals, green
chili and the red onion, with the remaining vinegar and
boil.
5.
Add the remaining ingredients and simmer for about 5 minutes.
Adjust seasoning. Cool and store in a dry jar.
Pickles
