Malaysian Brinjal Pickle - as a side dish or condiment for rice. Let's make:

2 packets/about 1/4 kg small purple brinjals - slit/score a few times at the bottom and leave the stem on (see pictures).
Mix brinjals with 1 tsp turmeric powder and some salt.
Fry in batches till nice and brown, remove and keep aside.
Leave about 3 to 4 tbsp of oil in the same pan.
Add 1 or 2 tbsp (or per taste) dried chili paste/blended dried chilli paste, 1 tsp ginger paste/chopped ginger, 1 tsp garlic paste/chopped ginger, 1 tsp turmeric powder and 2 bay leaves.
Stir and cook till aromatic and oil splits.
Pour 1 cup tamarind juice (not too thick) and 2 tbsp white vinegar.
Season with palm sugar and salt (taste pls).
Simmer to thicken up slightly, add fried brinjals and 1 tbsp dried fenugreek leaves (or some curry leaves)
Gently stir and keep aside before serving, or cool down and bottle up.
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