Bringal pickle

• 1 kg (2 lb 4 oz) eggplant (aubergine), cut into 3

Place the eggplant, chillies and onion in a large bowl, add the ground turmeric and toss to coat well, then place in a large sieve and shake off the excess turmeric.

Fill a deep-fryer or large heavy-based saucepan one-third full of oil and heat to 180°C (350°F) or until a cube of bread dropped into the oil browns in 15 seconds. Working in small batches, cook the eggplan