1 and ½ kilos of aubergines
4 ounces of ginger
6 ounces of garlic cloves
5 ounces of red chili powder
1 tablespoon of turmeric powder
1 and ½ tablespoons of roasted and powdered fenugreek seeds and tamarind pulp or paste
2 tablespoons of powdered black mustard seeds and roasted and powdered cumin seeds
A cup of sugar
¾ cup of salt
1 and ¼ cup of vinegar
1 and ½ cup of prepared mustard or vegetable oil
After securing the ingredients, start by cutting the aubergines in long, thin slices.
Then, lay the aubergines alternately with salt and let it stand for about four hours or until you see the water separate from the aubergine.
Squeeze the aubergines to completely remove all traces of water and put them in a bowl.
Make a paste out of ginger, garlic and vinegar.
Fry the aubergines on a pan with oil and add the paste you just made.
Add the rest of the dry spices and fry for two minutes.
After that, pour in the vinegar and tamarind paste and mix for a minute before adding the sugar and curry leaves.
Cook for two minutes.
Let cool before putting the pickles in an airtight bottle.