Cut brinjal into one-inch pieces, apply salt and dry them in the sun for 3 or 4 hours. Heat oil, and fry sliced garlic and ginger. Then fry each ground ingredient, one at a time. Mix with vinegar. Finally add the brinjalpieces, sugar and curry leaves. Cook on slow fire till the brinjals are tender. Add salt if required and remove from the fire. Cool and bottle.
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