Ingredients:
Aubergines (brinjals) – 800 gms, small, oval/round
Oil – 2/3 cup
Red Chillies – 12, whole
Cumin Seeds – 2 tsp
Black Pepper – 1 1/3 tsp
Green Cardamoms – 10
Cinnamon sticks – 5
Bayleaf – 1
Cloves – 10
Malt Vinegar – 4 tbsp
Onion Paste – 3/4 cup
Ginger Paste – 2 2/3 tbsp
Turmeric Powder – 1 tsp
Garlic Paste – 2 2/3 tbsp
Salt to Taste
Green Coriander – 3 tsp, chopped
Method:
1. Trim the stems of the aubergines.
2. Slit open each aubergine crosswise, without disjoining it from the stem.
3. In a pan, heat 1 tbsp oil over medium heat.
4. Add the red chillies, cumin seeds, black pepper, green cardamoms, cinnamon sticks, bayleaf, cloves and cumin seeds.
5. Saute over medium heat for 5 to 6 minutes.
6. Cool and grind to a fine powder.
7. Mix in vinegar to make a fine paste.
8. Heat a little oil in a pan, fry the aubergines, a few at a time, for 5 to 6 minutes or until they are half cooked.
9. Remove from the heat and keep aside.
10. In the same pan, heat the remaining oil, add the onion paste and saute over medium heat until the paste is lightly coloured.
11. Add the ginger and garlic pastes, turmeric powder and the ground spice- paste.
12. Stir and cook over medium heat for 4 to 5 minutes.
13. Add salt and 2/3 cup of hot water.
14. Cook until the water evaporates and the oil separates from the sauce.
15. Arrange the fried aubergines in the sauce.
16. Stir very carefully, cover and cook over a low flame or in a slow oven (dum) for 3 to 4 minutes.
17. Garnish with green coriander.
