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Chop the aubergine into cubes. Season with salt and let sit for one hour.
Blend the dried red chillies, garlic, ginger, fenugreek, cumin, vinegar, and salt into a paste.
Squeeze excess water from the aubergine and deep fry until soft and golden.
Heat oil in another pan. Add roughly chopped garlic, curry leaves, and the blended paste. Cook until the oil separates.
Add red chilli powder, jaggery, and the fried aubergine. Mix well.
The pickle is ready. Store in an airtight jar. Serve with rice or any simple meal.