This pickle will keep for a week in the refrigerator.
½-in (1½-cm) pieces fresh ginger root, peeled and coarsely chopped
3 cloves garlic, sliced
28 shallots-2 sliced, the rest peeled and left whole
½ cup mustard seed
Pinch of ground turmeric
5 medium-length red chilies
Oil for deep-frying
1¼ lb (600 g) long purple eggplant, cut 1½ x ¾ -in (4 x 2-cm) piece
10 medium-length green chilies
1 small onion, halved and finely sliced lengthwise
Ground chili to taste
Sugar to taste
Salt to taste
Up to 1 cup (250 ml) white vinegar
Grind the ginger, garlic, the two sliced shallots, the mustard seed, ground turmeric and the fresh red chilies to a fine paste then sit it aside.
Heat the oil in a wok and deep-fry the eggplant pieces until they turn brown. Remove and drain. Fry the shallots until they are transparent, drain and set them aside. Fry the green chilies until they change color and are slightly cooked and drain them too. Remove all but 2 tablespoons of oil from the pan and fry the sliced onion and the chili paste until they are fragrant, adding ground chili to taste. Add a little water, sugar, salt and vinegar to taste. Simmer for 5 minutes, then add the fried eggplant, shallots and chilies. Mix and simmer until the liquid thickens a little.