Podugu Vankaya (Long Eggplant) Pickle

Ingredients:
Long Eggplant - 10
Garlic Pods - 10, peel and cut them into long pieces
Red chilli powder - 2 tbsp
Mustard seeds - 1 tbsp, dry roast and make powder
Fenugreek (methi) seeds - 1/8 tbsp, dry roast and make powder
Salt as per taste
Turmeric - 1/2 tbsp
Lemon juice - 1 tbsp
Vinegar - 1/2 cup

For tempering:
Oil - 1/2 cup
Hing/Asafoetida -  1/2 tbsp
Mustard seeds - 1 tbsp
Cumin seeds - 1/8 tbsp

Method:
 1. Wash the eggplant thoroughly and wipe them dry. Cut into 2 inch long pieces
2.  In a pan, add 1/2cup oil and when it is hot, add eggplant pieces and fry till they are light brown on all sides. Strain and keep aside
3. In the same oil, add Asafoetida, mustard seeds and cumin seeds and fry till mustard seeds splutter. Switch off the heat and set it aside to cool down
4. In a dry bowl, add mustard powder, methi powder, red chilli powder, salt, turmeric,garlic pieces and mix well. Now add eggplant pieces and mix well. Add lemon juice, vinegar and mix. Lastly add the tempering and mix the pickle well.
5. Set it aside for a day and serve next day!
6. Refrigerate for it to stay fresh for longer time!