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Remove Stalks & Calyx from Brinjals, make 2 deep insertions on the Brinjals where the Stalk & Calyx was removed, wash , drain & keep aside. Take a Kadai add Oil, when hot add the Brinjals & fry till it is half cooked. In the meantime make a coarse paste with the spices (except for the Chillie Powder) & Vinegar (i.e. grind all the spices with Vinegar no water to be used at all - keep aside. When the Brinjals are half cooked add the ground spice paste & fry the masala till oil comes to the surface & the masala has coated the brinjals. Now add the Tamarind Pulp, Chillie Powder & Salt mix well & allow to cook & thicken. When required thickness has been achieved, remove from heat, & leave to cool Bottle & keep. This Pickle could be served with Curd Rice, Lime Rice, Pulao s, Fried Rice, Briyanis etc.,
PN: Vinegar could be used as desired. Also check on the Chillie Powder requirement, because you are using Peppercorns as well & if you do not like the Pickle too spicy then judge & use the Spices.
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