Parsi Eggplant Pickle

Name: Parsi Eggplant Pickle
Ingredients: 2 cups vegetable oil like peanut or mustard (i used peanut oil); 2 teaspoons fenugreek seeds; 2 teaspoons cumin seeds; 2 teaspoons fennel seeds; ¾ cup garlic, thinly sliced; ¾ cup fresh ginger root, finely julienned and peeled; 2 tablespoons kashmiri chili powder or any other hot dried red chili powder (cayenne); 2 teaspoons turmeric powder; 5 pounds eggplant, cut into 1 inch cubes (do not peel); 1 cup fresh green/red thai chili peppers, halved; 2½ cups apple cider vinegar; ¾ cup jaggery or light brown sugar; 2 tablespoons salt