Food

I followed this one, by and large

http://xantilicious.com/recipe/goan-brinjal-pickle/

I had to make do with what was in the cupboard, so dried kashmiri chillis & dried pasilla, and dried curry leaves instead of fresh. Also used large aubergines, as opposed to baby ones

After salting & rinsing, I let the aubergines dry out a lot, so that they'd retain shape & texture after cooking.

Next time, I'll probably dry them for less time - there's a balance between shape & toughness that I didn't get quite right.