INGREDIENTS
1
Eggplant/aubergine/brinjal, about 500 grams, large
2
inch Ginger
20
No garlic clove
25
Nos. dried kashmiri red chillies
2 tsp
Mustard seeds
1
Salt
1/3 cup
Sugar
1 1/2 cups
Goan palm vinegar red wine vinegar
1/3 cup
Vegetable oil
1
Sprig Curry, leaves