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

METHOD

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.