Ingredients
7 lb. aubergines, peeled and cubed
1 1/2 cups salt
4 cups sugar
4-5 cups oil
5 cups vinegar
1 1/2 cups tamarind (soaked in vinegar and strained)
handful curry leaves
Grind together the following:
1 1/2 cups chili powder
1 Tsp turmeric
4 Tsp mustard seeds
4 Tsp cumin seeds
4 Tsp fenugreek seeds
large piece of ginger (about a 10 inch piece or equivalent)
10 pods garlic
Method
Salt the aubergines and leave for three hours or so. Drain well and pat dry.
And then what?????????????????????
Cook the spices in the oil for a minute or so and then add the vinegar and tamarind juice. Add the aubergines (eggplant) to the pan along with the sugar. Bring to the boil and cook for 15-20 minutes over a low heat. Cool and bottle. Eat after 3-4 weeks.
Are you quite certain that you require one and a half cups of chili powder? It seems an awful lot of chili powder to me.