Trim the steins of the aubergines. Slit open each aubergine crosswise, without disjoining it from the stem.

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.

Mix in vinegar to make a fine paste.

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.

In the same pan, heat the remaining oil; saute the onion paste on medium heat until lightly coloured.

Add the ginger and garlic pastes, turmeric powder, and the ground spice-paste. Stir and cook on medium heat for 4 - 5 minutes.

Add salt and 2/3 cup hot water. Cook until the water evaporates and oil separates from the sauce.

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.

Serve hot garnished with green coriander.