Peel and cut eggplant into baby finger size pieces (1 X 4 inches). Place in a colander and toss with 1 tbsp salt. Place a weighted plate or bowl over it (I like to use a large can or two of tomatoes) and place in a sink or in a larger bowl for at least one hour. Dark bitter juices will be released from the eggplant. Try to gently squeeze out some more liquid from the eggplant.

In a coffee grinder, finely grind the fenugreek seeds and dried red chillies.

In a large heavy bottomed saucepan heat the oil over medium heat. When hot add the mustard seeds. When they begin to pop add the cumin seeds and curry leaves and cook for 10 seconds. !Add the ginger, garlic and green chillies. Cook for a couple of minutes or until the mixture is light brown. Toss in the turmeric and ground spices and cook for another couple of minutes. Add the eggplant, vinegar, sugar and salt. Reduce the heat to low and cook the eggplant for about 10-15 minutes or until done. The eggplant should hold its shape and not become a mushy mass. Adjust seasonings if need be. Bottle.