This pickle has minimum amount of oil used in it & very easy and quick to prepare . It goes very well with simple indian food like daal and rice ( lentils ) yogurt rice and such . I usually make it in small quantities …
1 Lbs mini eggplants
2 teaspoons cumin seeds
2 teaspoons coriander seeds
1 teaspoon fenugreek seeds
1 teaspoon fennel seeds
1 tbs red chili powder
1 tbs salt or to taste
2 tbs rai dal ( coarsely grounded mustard seeds )
1 tsp turmeric powder
oil as required ( I used olive oil )
Place the cumin, coriander, fenugreek, and fennel seeds in a dry frying pan and toast over medium heat. When the seeds start to give off a lovely, toasty aroma and are just starting to brown, remove from the heat and finely grind using a mortar and pestle. Add the mustard seeds, and turmeric and set aside.
Boil mini baingan/eggplant in water till they become a little tender & not completely cooked through. Slit the baingan and toss with the prepared pickle masala. Add just enough oil as is required to coat the baingan/ eggplant lightly. Place eggplants / baingan in an airtight glass container and keep in sun for 2-3 days. Then keep refrigerated. This pickle lasts easily for 10-15 days .
You can even use store bought pickle masala .