Aubergines Cooked on a Slow Fire (Indian)

Servings: 5

Author:

Vegetable Dishes [/dishes/vegetable-dishes/] Aubergine dishes [/dishes/vegetable-dishes/aubergine/]

Indian [/cuisines/indian/]

Instructions

1 Trim the steins of the aubergines. Slit open each aubergine crosswise, without
disjoining it from the stem.
2 Heat 1 tbsp oil in a pan on medium heat. Add dry red chillies, cumin seeds,
black pepper, green cardamom, cinnamon sticks, bay leaf, cloves, and cumin
seeds; saute on medium heat for 5 - 6 minutes. Cool and grind to a fine powder.
3 Mix in vinegar to make a fine paste.
4 Heat a little oil in a pan. Fry the aubergines, a few at a time, for 5 - 6
minutes or until they are half cooked. Remove from heat and keep aside.
5 In the same pan, heat the remaining oil; saute the onion paste on medium heat
until lightly coloured.
6 Add the ginger and garlic pastes, turmeric powder, and the ground spice-paste.
Stir and cook on medium heat for 4 - 5 minutes.
7 Add salt and 2/3 cup hot water. Cook until the water evaporates and oil
separates from the sauce.
8 Arrange the fried aubergines in the sauce. Stir very carefully, cover and cook
on low heat (dum) or in a slow oven for 3 - 4 minutes.
9 Serve hot garnished with green coriander.