Lemon and Brinjal Atjar

60ml methi soaked for 2 hours in boiling water (fenugreek) 750ml oil 7.5ml medium coarse salt 10ml turmeric 30ml crushed chilli 5ml red masala 5ml gharum masala 1 starseed anice 10ml sugar 600gr baby brinjals wedged and soaked in salt water 500ml boiling water

Pour methi into a fine sieve and rinse, drain, then add to very little boiling water and boil for 5 minutes – strain and allow to cool. Heat oil in heavy saucepan on medium heat for 10 minutes. Reduce heat to low then bring almost to the boil. Remove from heat and add methi, 5ml salt, 7.5 ml turmeric, remaining spices and sugar. Stir well and set aside. Add brinjal stubs to the remaining 2.5ml turmeric, the boiling water and remaining 2.5ml salt. Cook rapidly for 5 minutes then slowly for 10 min. Remove from heat, drain and allow to cool. Place in oil and spice mixture, cover and allow to draw in fridge for 2 days Bottle in an airtight jar and store in fridge

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