1 cup = 250 ml; Tbsp. = Tablespoon = 15 ml; tsp. = teaspoon = 5 ml; g = grams
Ingredients:
530g Eggplant (washed)
12 Dried Kashmiri Red Chillies
Vinegar
210g Jaggery
10 Garlic Cloves
20 Curry Leaves
¼ tsp. Turmeric Powder
¼ tsp. Cumin Seeds
10 Garlic Cloves (sliced)
Cooking Oil
Salt to Taste
Makes: About 640g
PreparationTime: 50 mins