Combine everything but ginger in a saucepan and bring to a boil. Add ginger and turn heat down to a simmer for 1/2 an hour. Will keep for up to 1 month. 2 cups fresh ginger, slices peeled (1/8-inch thick)
Now this heat oil in a skillet/pan and once the oil is hot, add grated ginger & garlic (or paste). However I am sharing a simplest form of achaari baingan sabji recipe that can be made with minimal spices
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The cut mango pieces are then pickled with fine ground mustard seeds, red chilli powder (dried and powdered), salt, cold pressed gingelly oil (unrefined sesame oil that is golden in colour aka nuvvu nune in telugu), fenugreek (both seed and powder) and optionally garlic