1 (500 g (1.1 lb)) Aubergines (baingan), approx
2 tbsp (30 ml) 1 fl oz Vegetable oil
1/4 tsp Cumin (jeera) seeds
3 Spring onions or ordinary onions, minced
1 tsp (3 g) Garlic (lasan), crushed
2 Green chillies, sliced
Salt to taste
1 cup (200 g) 7 oz Yoghurt (dahi)
1 tsp (2 g) Garam masala
1 tsp (2 g) Green coriander (hara dhaniya), chopped
2 tbsp (30 ml) 1 fl oz Vegetable oil
1/4 tsp Cumin (jeera) seeds
3 Spring onions or ordinary onions, minced
1 tsp (3 g) Garlic (lasan), crushed
2 Green chillies, sliced
Salt to taste
1 cup (200 g) 7 oz Yoghurt (dahi)
1 tsp (2 g) Garam masala
1 tsp (2 g) Green coriander (hara dhaniya), chopped
method
1. Cut the aubergines lengthwise into half. Cover with a foil and bake in a moderately hot oven (180°C (350°F)) for 40 minutes or until tender. When cool, remove the skin and mash the flesh of the aubergine.
2. Heat the oil in a wok (kadhai); add cumin seeds and saute until dark brown. Add the minced onions and saute until golden brown.
3. Add garlic, green chillies, and aubergines; cook on low heat for 15 - 20 minutes.
4. Add salt and yoghurt, cook on medium heat for another 5 - 8 minutes, stirring occasionally. Mix in the garam masala and green coriander.
5. Serve hot.
2. Heat the oil in a wok (kadhai); add cumin seeds and saute until dark brown. Add the minced onions and saute until golden brown.
3. Add garlic, green chillies, and aubergines; cook on low heat for 15 - 20 minutes.
4. Add salt and yoghurt, cook on medium heat for another 5 - 8 minutes, stirring occasionally. Mix in the garam masala and green coriander.
5. Serve hot.
serving amount
serves: 4
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