A great brinjal pickle recipe that works well with any Indian dish. It tastes great with curry, or give it a go on a sandwich or with a salad or cold meats.
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)
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.