Brinjal Pickle - cooking recipe

Ingredients

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

Preparation

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