3 medium eggplants (cut length-wise in to 2-3 pieces)
Oil for deep frying
4-5 cloves of garlic & 1 inch piece ginger root crushed together
1 tsp. ground black mustard seeds
1/2 tsp. ground black pepper
1/4 tsp. roasted curry powder (see recipe for roasted curry powder )
Generous pinch of powdered Cloves and Cardamoms
1/4 cup vinegar
1-2 tsp. sugar
METHOD:
Deep fry the eggplant and drain the oil well.
Into a saucepan, add all other ingredients and bring to boil.
Take off the heat and add the deep fried eggplant.
Mix throughly until well coated.
The taste of this curry improves after 1-2 days.
