- Brinjal - 1KG
- Oil - 1 Ltr
- Ginger - 250 Gm - Paste
- Garlic - 3 Big - Paste
- Red Chilly Powder - 2 Table Spoon
- Jeera / Cummin Powder - 2 Table Spoon
- Dhania / Corriender powder - 3 Table Spoon
- Fenugreek / Methi - 1/2 tea spoon- powdered
- Salt to taste
- Sugar to taste
- Vinegar - 1 Cup
- Curry leaves - 4 to 5
Wash the brinjal clean. Remove all stems. Dry of all water with a clean musline. Cut in to a size of 5cm length. You can use them a half sliced vertically or cut into quater vertically with a length of 5 cm. Heat a iron wok or a deep and heacy bottom pan. Pour 750 Ml of the oil. Half fry the brinjals in batches. Drain the oil and keep aside. Add ginger and garlic to the oil. Fry till golden brown. Add all the spices mentioned. Now add the half fried brinjals. Add salt and sugar to taste. Mix well. Cook till every thing is mixed evenly. when the Brinjal is cooked, add vinegar and the curry leaves. Keep it on flame for another minute and remove.
Let it pickle for 2 days in a jar. heat the remaining oil and let it cool. Once cooled, pour over the pickle.
Serve it with chappati, bread or any thing. ( The sate is sweet salt sour)