I added the spices without powdering. It was still tasty except that the methi seeds were hard. Next time I would roast them more.
Excellent recipe, made about one litre of pickle. Spices can be varied depending on taste. Wonderful way of using up my homegrown aubergines at the end of the year.
A seriously good recipe. I might reduce the salt to 1/2 a cup next time. And I did rinse the eggplants before squeezing them. Fantastic with bread and cheese. I am glad I took the advice of the man at the Indian grocery store - he suggested Kashmiri chilli - all the colour and flavour but just a little less hot. Very more-ish pickle. I know what I am going to do with the rest of my home-grown eggplants.