Ingredients:
Aubergine – 1 (400 gms), large
Grind to a smooth paste with 5 tblsp of Vinegar:
Kashmiri Chillies – 6
Mustard Seeds – 1/2 tsp
Cumin Seeds – 1/2 tsp
Turmeric Powder – 1/4 tsp
Garlic – 1 tsp, minced
Ginger – 2 tsp, minced
Vegetable Oil – 3 tbsp
Garlic – 1 tsp, chopped
Green Chillies – 1 to 2, chopped
Granulated Sugar – 2 tsp
Salt – 1 1/2 tsp
Vinegar – 4 tbsp
Method:
1. Wash the aubergine and wipe dry.
2. Chop into 1 1/2 inch cubes.
2. Do not soak in water or wash after cutting.
3. Heat the oil in a pan.
4. Saute the garlic and green chillies for 30 seconds.
5. Add the ground spice paste and saute for 2 minutes.
6. Add the aubergine and mix well.
7. Add the sugar, salt and vinegar.
8. Stir well.
9. Cover the pan with a deep metal lid.
10. Pour a little water on the lid and cook on low heat till soft.
11. Taste and adjust seasoning.
12. Remove from heat.
13. Serve hot as an accompaniment to rice and curry.
