Slit n boil mini baingan/eggplant in water till they become a little tender…but not completely cooked through. Toss with the pickle masala.
Add salt to taste.
Also add just enough mustard oil as is required to coat the baingan lightly. Place baingan in an airtight glass container and keep in sun for 2-3 days. Then keep refrigerated. This pickle lasts easily for 10-15 days within which it must be consumed.
For the pickle masala
1tsp red chili pwdr
1/2 tsp haldi
3tsp rai ki dal
PS: This pickle tastes delicious with simple food like dal Chawal or dahi chawal.
Note: this pickle comes out especially good, if you make them with the thin long baingan. Luckily for the first time in 15 years, I managed to get my hand on these beauties…and the results were absolutely delicious…Mmmmm!