Wash pat dry and remove the stalks of the brinjal.
slice them into wedges and add to a mixing bowl.
Sprinkle salt and turmeric and toss it well.
Set it aside for 10 minutes.
Dice the red onion and set it aside.
Set the frying pan ready and add the oil to heat up.
Squeeze the water out of the eggplant.
Deep fry this a few pieces at a time in the hot oil.
Drain and set aside as the eggplant appears golden brown and crispy. Use a clean fresh bowl to place them.
Fry the diced onions likewise and add to the bowl.
Fry the green chillies and curryleaves and add to the bowl.
In a small bowl add the ingredients for the sauce and whisk well till the sugar and salt dissolves.
Taste test this to check the balance of flavours.
Now add this to the fried eggplants and mix well.
Set aside for 10 minutes for the pickle to absorb the flavours.
The brinjal pickle is now ready to serve