INGREDIENTS
1 lbs Eggplant
Cooking oil for frying
10 to 15 small red onions (shallots)
About 10 Green Chilli
2 dessert spoons mustard seeds
8 dessert spoons vinegar (approx.)
Salt to taste
2 tsp raw chilli powder
1 tsp sugar
1/2 tsp turmeric powder
METHOD
Soak the mustard seeds in a little vinegar for about 30 minutes. While waiting, wash and slice the eggplant in rounds (optionally half circles). rub turmeric powder and a little salt. Deep fry in cooking oil. Remove to a colander and let it cool. Cut the red onions in length wise. Grind the soaked mustard seeds into a fine paste. Mix all the ingredients together. Cover up in a bowl for a short while and it will be ready to eat. This pickle keeps well for a week or two in the refrigerator.
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