Slice and cube eggplant, place in a bowl and sprinkle salt over, mixing with hands to evenly cover. Leave for 5 mins. (Water droplets should appear on the surface of the eggplant). Wipe off salt and dry with a paper towel.
Dry fry over a high heat the cumin and mustard seeds for 30 seconds (seeds will pop and move around the pan as they release flavor)
Place the cumin, mustard & fenugreek seeds, black pepper, dried Bhut Jolokia and extra hot chili powder into a pestle and mortar (or I use a Jamie Oliver Flavor Shaker) and blend spices together
On a medium hot skillet add the vegetable oil and bring to heat, add the egg plant and simmer for 10 mins , mixing regularly to ensure it doesn’t stick to the skillet.
Add the garlic cloves and cook for another 5 mins mixing regularly then add the turmeric mixing all to ensure even coverage.
Mix the brown sugar, apple cider, hot sauce, and spice mix together in a bowl and pour into the skillet cooking for a another 3 minutes until most all of the liquid had dissolved.
Remove Skillet from heat and let cool before decanting to a mason jar and refrigerating or serve up immediately with poppadums.