½ kg small Brinjal – (Indian eggplant)
2½ tbsp cumin seeds
2 tsp mustard seeds½ tsp turmeric
2-3 tsp red chilli powder
12-14 cloves garlic
¼- 1/2 cup vinegar
½ cup cooking oil
Raw brown sugar( jaggery) & salt to taste
A handful of raisins and dates soaked in warm water(optional)
Cut eggplant into ½” cubes, apply salt and keep aside for ½ an hour. Then squeeze out thoroughly and place on a paper towel to remove any moisture. Grind to paste – cumin, mustard seeds and garlic in the vinegar. Mix in the rest of ingredients -turmeric and chili powder.
Heat the oil in a wok. Fry the eggplant pieces till tender. Strain out the eggplant pieces, leaving the oil in the wok.
Add the ground masala and fry, stirring all the time, till brown and the raw smell has dissipated. Add raw brown sugar and salt. Then add the eggplant pieces, stirring and simmer till nearly done. Add the strained raisins and dates. and let it cook in the mixture for a couple of minutes.
Cool and bottle.
Thanks to my brother Rohit for this recipe