1 / 400 gm / 28 oz Aubergines (baingan), large, seedless
3 tbsp (45 ml) 1 1/2 fl oz Vegetable oil
1 tsp (6 cloves) Garlic, chopped
1 - 2 Green chillies, chopped
2 tsp (6 g) Granulated sugar
1 1/2 tsp (6 g) Salt
4 tbsp (60 ml) 2 fl oz Vinegar (sirka)
3 tbsp (45 ml) 1 1/2 fl oz Vegetable oil
1 tsp (6 cloves) Garlic, chopped
1 - 2 Green chillies, chopped
2 tsp (6 g) Granulated sugar
1 1/2 tsp (6 g) Salt
4 tbsp (60 ml) 2 fl oz Vinegar (sirka)
Grind to a smooth paste with 5 tbsp vinegar:
6 Kashmiri chillies (sookhi lal mirch)
1/2 tsp (1 g) Mustard seeds (rai)
1/2 tsp (1 g) Cumin (jeera) seeds
1/4 tsp Turmeric (haldi) powder
1 tsp (6 cloves) Garlic (lasan), minced
2 inch piece Ginger (adrak), minced
1/2 tsp (1 g) Mustard seeds (rai)
1/2 tsp (1 g) Cumin (jeera) seeds
1/4 tsp Turmeric (haldi) powder
1 tsp (6 cloves) Garlic (lasan), minced
2 inch piece Ginger (adrak), minced
method
1. Wash the aubergines and wipe dry. Chop into 1 1/2 inch cubes. Do not soak in water or wash after cutting.
2. Heat the oil in a pan; saute the garlic and green chillies for 30 seconds. Add the ground spice paste and saute for 2 minutes.
3. Add the aubergines and mix well. Add the sugar, salt, and vinegar. Stir well. Cover the pan with a deep metal lid. Pour a little water on the lid and cook on low heat till soft. Taste and adjust seasoning. Remove from heat.
4. Serve hot as an accompaniment to rice and curry.
Note: Tastes better the next day.
2. Heat the oil in a pan; saute the garlic and green chillies for 30 seconds. Add the ground spice paste and saute for 2 minutes.
3. Add the aubergines and mix well. Add the sugar, salt, and vinegar. Stir well. Cover the pan with a deep metal lid. Pour a little water on the lid and cook on low heat till soft. Taste and adjust seasoning. Remove from heat.
4. Serve hot as an accompaniment to rice and curry.
Note: Tastes better the next day.
serving amount
serves: 4
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