Serves 4-5
Preparation time: 10 minutes
Cooking time: 45 minutes
Ingredients for Baked Aubergines:
- 20 aubergines (baigan), small, oval
- 2/3 cup oil
- 12 red chillies, whole
- 2 tsp cumin seeds
- 1 1/3 tsp black peppercorn
- 10 green cardamoms
- 5 cinnamon sticks
- 1 bay leaf
- 10 cloves
- 4 tbsp malt vinegar
- ¾ cup onion paste
- 2 2/3 tbsp ginger paste
- 2 2/3 tbsp garlic paste
- 1 tsp turmeric
- Salt to taste
Directions for making Baked Aubergines:
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Trim the stems of the aubergines. Slit open each aubergines lengthwise, without disjoining it from the stem.
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In a pan, heat 1 tbsp oil. Add the red chillies, cumin seeds, black peppercorn, green cardamoms, cinnamon sticks, bay leaf, cloves and sauté over medium heat for 5 to 6 minutes. Cool and grind finely.
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Mix in vinegar to make a fine paste.
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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. Remove from heat and keep aside.
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In the same pan, heat remaining oil, add the onion paste and sauté over medium heat for 10 to 12 minutes, until the paste is lightly colored.
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Add the ginger and garlic pastes, turmeric powder and the ground spice paste. Stir and cook over medium heat for 4 to 5 minutes.
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Add the salt and hot water (2/3 cup), cook until the water evaporates and the oil separates from the sauce.
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Arrange the fried aubergines in the sauce, stir very carefully, cover and cook over a low flame or in a slow oven for 3 to 4 minutes.
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Serve hot, accompanied by any Indian bread.
- Enjoy your Baked Aubergines. Hope you love this Indian recipe.
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