Andhra Brinjal Pickle

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Ingredients

1. Wash brinjal and spread over a cloth to dry up excess moisture in shade. (3 hours)
2. When it is completely dry, cut into small pieces.
3. Add half of the salt and turmeric powder in the bowl along with chopped pieces. (It prevents discolouring of the vegetables.)
4. Keep closed for 1 day.
5. Shake well in between.
6. Water oozes out from the pieces, within 24 hours.
7. Strain this water from the vegetable and add tamarind in that water. Put chopped brinjal on top of that and close with a lid.
8. Third day, take tamarind alone and grind to a thick paste.
9. Heat oil in a pan, season with mustard, Red Chilly and asafoetida. Remove from fire and add brinjal pieces, in that hot oil.
10. Add ground tamarind, pound garlic, fenugreek powder, mustard powder, Red Chilly powder and remaining salt.
11. Mix well and store in a dry bottle.
12. Mix daily once or twice.
13. Pickle gets ready to serve within 2 days.