Ingredients:
1tsp mustard seeds, ground
1tsp sugar
1/2 tsp turmeric powder
2 green chilies, slit open
2 cloves garlic, crushed
3 ginger slices
50 ml vinegar
100 gms capsicum, cubed and seedless
150 gms onion, cubed
250 ml oil
450 gms eggplant, cubed
Salt to taste
Method:
*Heat oil and fry the eggplant until brown.
*Remove, drain and set aside. In the same oil, lightly fry capsicum and onion.
*Take out of the pan and set aside. Remove all the oil and add ginger, garlic, mustard, turmeric and green chilies to the pan.
*Cook for two to three minutes. Add eggplant, capsicum and onion and cook for further five minutes.
*Stir in sugar and remove from fire.
*Cool and refrigerate in an airtight sterilized container.
