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Submitted by Carol 11 June 2009



1 Tbs pounded garlic,1/2 Tbs pounded ginger,1 Tbs slivered garlic,1 Tbs slivered ginger,1 kg aubergines,2 Tbs sugar,3/4 bottle white grape vinegar (500ml),1 sprig curry leaves,1 tsp methi seeds (fenugreek),1 tsp jeero seeds (cumin),1 tsp mustard seeds,2 tsp indian curry powder,1 tsp turmeric powder,4 tsp salt,1 cup oil,4 green chillies,


If small, divide aubergines in quarters, otherwise divide in convenient sized sections. Leave in cold water until required. Slit green chillies from bottom towards stem. Mix pounded ginger /garlic in one tablespoon vinegar. To this add curry and turmeric powders. Mix into smooth paste.
Heat oil in heavy enamel pot. Add methi(fenugreek), mustard, cumin, slivered ginger and garlic and the curry leaves. When mustard seeds stop spluttering, add the spices mixed in vinegar and braise for a minute or two. Add brinjals green chillies, remaining vinegar, sugar and salt.
Simmer till vegetables tender but not mushy, and oil starts floating to top of pot. Cool and bottle tightly.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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