This is truly a great recipe where you pickle brinjal with spices to get a delicious pickle but don't use oil. This is one of my mom's trademark recipes.
1. Cut the Eggplant into small cubes. Add salt and keep aside for 30 minutes.
2. Grind the green chillies, curry leaves, tumeric powder, red chillie powder, pepper, garlic, ginger, mustard, cloves, methi & jeera with Vinegar.
3. In a thick bottom pan, Add the ground ingredients, cut green chillies and a cup of sugar to the eggplant cubes.
4. Mix well. Cook on slow fire till the eggplant is tender. Let it cool. Then bottle and refrigerate it. Makes an great side.