Ingredients

For the Masala Paste:-

• 30 Kashmiri dry red chillies
• 10 Byadagi red dry chillies (See recipe notes below)
• 20 Garlic cloves
• 1 tsp Fenugreek Seeds
• 1 tsp Mustard seeds
• 2 tsp turmeric powder
• 1/2 tsp Cumin seeds
• 2 tbsp sugar
• Vinegar (as required to grind the masala paste)

Other Ingredients:-

• 25 Small Rounded brinjals
• 20 Garlic cloves (Thinly sliced)
• 2 inch Ginger (Thinly sliced)
• Handful Fresh Curry leaves
• Salt (As required)
• Oil (As required)

Instructions

• 1 Wash brinjals, wipe and dry them completely.
  
• 2 Cut brinjals into small cubes and apply salt.
  
• 3 After 6 hours drain water from brinjals completely. Squeeze as much water as you can from the brinjal pieces. Deep fry the brinjals till golden brown.
  
• 4 Drain them on paper towel.
  
• 5 Ingredients for masala.
  
• 6 Grind the masala using sufficient vinegar to form a fine paste.
  
• 7 In another pan, add about 1 cup oil, fry the curry leaves, garlic and ginger for 2 mins.
  
• 8 Add the grounded masala paste. Fry for 10 mins on low flame. Add the salt and sugar.
  
• 9 Add the fried brinjals pieces and cook for 10 mins on low flame.
  
• 10 Cool completely and store in glass jars. Keep pickle to mature for at least 2 weeks for best flavor.
  

Recipe Notes

1. Instead of byadagi red dry chilies, you can use any red dry chilies that are spicier than Kashmiri dry chilies. If not use total count of 50 kashmiri chilies for the recipe.
2. Use the same procedure for tendli Goan pickle, making sure that you deep fry the tendli well, until it loses its moisture.