1 lbs Eggplant
Cooking oil for frying
10 to 15 small red onions (shallots)
About 10 Green Chillies
2 dessert spoons mustard seeds
8 dessert spoons vinegar (approx.)
Salt to taste
2 tspn raw chillie powder
1 tspn sugar
1/2 tspn tumeric powder
Soak the mustard seeds in a little vinegar for about 30 minutes. While waiting, wash and slice the eggplant in rounds (optionally half circles). Rub tumeric powder and a little salt. Deep fry in cooking oil.
Remove to a colander and let it cool. Cut the red onions in length wise. Grind the soaked mustard seeds into a fine paste. Mix all the ingredients together. Cover up in a bowl for a short while and it will be ready to eat.
This pickle keeps well for a week or two in the refrigerator.