For preparing brinjal/eggplant pickle, first dry saute fenugreek seeds, mustard and cumin seeds in a pan.

Grind the above to a fine powder and keep aside.

Meanwhile, boil vinegar and water together in a vessel. Allow it to cool.

Heat oil in a pan and fry the brinjal pieces to a golden brown color. Remove the fried brinjal pieces from oil and keep aside.

In the remaining oil, fry minced ginger and garlic in low heat. When a fried smell comes, add chilly powder and ground cumin seed mix.

Stir in fried brinjal pieces and mix slowly.

Add cooled down vinegar with water, and allow the mixture to boil.

Add required salt and sugar. Stir and remove pan from fire.

Brinjal/eggplant pickle is ready. When cooled down, transfer pickle to glass bottles and close with a tight lid.