1 kg eggplants
12 dried red chillies
3 tsp salt
4 tsp chopped garlic
2 Tbl black mustard seeds
½ cup brown sugar
3 tsp chopped fresh ginger
¾ cup vinegar
1½ tsp ground turmeric
2 teaspoons garam masala
1½ cups oil

Wash eggplants and cut crossways into slices. If eggplants are very large, cut into cubes.

Soak chillies in hot water for 5 minutes. In electric blender combine chillies, garlic, mustard seeds and some of the water in which the chillies soaked. Blend on high speed until pureed. Combine with turmeric.

Heat the oil and fry the blended mixture for a few minutes then add eggplant, cover and cook on a low heat until the eggplant is soft, stirring now and then. Add salt, sugar and vinegar and simmer until thick, stirring to prevent burning. Stir in garam masala. Remove from heat. Cool and bottle.

Paul Andrew

DATE: November 1996

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