500g long, dark purple brinjals
1 tbsp salt + more to taste, if necessary
1 tbsp turmeric powder
1 ½ tsp cumin seeds
1 ½ tsp mustard seeds
½ tsp fenugreek seeds
2 to 2 ½ tbsp Kashmiri chilli powder
18 medium-size cloves (or 8 to 9 fat cloves) of garlic
3-inch long, thick piece of ginger
½ cup oil
½ cup jaggery (or brown sugar)
½ cup vinegar
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