Remove
stems and quarter the brinjals. Grind with 1/4 pint vinegar,
red chilies, turmeric, half the ginger and garlic. Finely
slice the remaining garlic and ginger.
Heat
oil in a large saucepan, add curry leaves, fenugreek, cumin
and mustard seeds, sliced garlic and ginger and fry till
brown. Add the ground paste and fry till dry. Add brinjals,
green chilies and mix. Pour enough vinegar to cover the
vegetable.
Add
sugar and salt and simmer till the brinjals are tender and
the oil floats to the top. Cool and bottle in airtight jars.
