2 teaspoons salt, plus extra to taste
2 teaspoons ground turmeric
2 large eggplants, cut into 1 cm thick slices
Oil, for frying
1 tablespoon black mustard seeds
125ml vinegar
1 onion, finely chopped
4 garlic cloves, sliced
1 tablespoon fresh ginger, finely chopped
1 tablespoon ground coriander
2 teaspoons ground cumin
1 teaspoon ground fennel
125g tamarind pulp
3 fresh green chillies, seeded and sliced
8 cm stick cinnamon
1 teaspoon chilli powder, (optional)
2 teaspoons sugar
METHOD:
Rub the salt and turmeric over the eggplant slices and drain in a colander for at least 1 hour. Dry with paper towel.
Heat about 2.5 cm of the oil in a large heavy-based frying pan. Add the eggplant and cook until brown on both sides. Remove to a plate, reserving 125 ml of the oil in the pan.
Put the mustard seeds and vinegar in a food processor and process to a pulp. Add the onion, garlic and ginger, and process to make a smooth paste. Set aside.
Dry-fry the coriander, cumin and fennel in a small frying pan over low heat, shaking the pan or stirring, until toasted.
Soak the tamarind pulp in 185 ml hot water for 10 minutes. Squeeze to dissolve the pulp in the water, then strain, discarding the seeds and fiber.
Heat the reserved oil and cook the mustard mixture for 5 minutes. Add the roasted spices, chilli, cinnamon stick, tamarind liquid and chilli powder, if using. Add the eggplant and any oil, cover, and simmer for 15 minutes. Remove from the heat, stir in the sugar and add salt, to taste. Cool and store in sterilized airtight jars. The eggplant pickle will keep for many months. To avoid spoiling, always use a clean dry spoon.
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