- 5 (about 1 kg) brinjals, sliced into rounds
- 2 t cumin seeds
- 2 t black mustard seeds
- 2 chillies, halved
- 250 g palm sugar, grated
- fried halloumi, for serving
Place the brinjals, cumin, mustard, chilli, balsamic vinegar and palm sugar in a saucepan.
Simmer for 30 minutes, or until thick and syrupy. Cool. Chill until needed.
Serve with fried halloumi.