| | | | Ingredients | | | | | | | | • 12 x Indian aubergines - (abt 2 lbs) • Water • 1 tbl ground coriander • 1/2 tsp cayenne pepper • 1 1/2 tsp salt or less • 10 x threads Baby Brand Saffron to 12 • 1 tbl warm milk • 1/4 cup corn oil • 2 whl black cardamom pods - (to 3) • 2 stk cinnamon - (ea 1" long) • 5 whl cloves - (to 6) • 2 sm bay leaves • 5 whl black peppercorns to 6 • 1 piece ginger root - (1/2") minced 1 x onion sliced thin • 1/2 cup plain yogurt • Chopped cilantro leaves for garnish | | | | | | | | Preparation | | | | | | | | - Trim tough end of aubergine stems, leaving caps intact. Slice each aubergine from blossom end halfway to cap.
- Soak aubergines in water to cover at least 30 minutes to open slits.
- In small bowl, mix coriander, cayenne and 1/2 teaspoon salt. In separate small bowl, soak Baby Brand Saffron threads in warm milk.
- Drain aubergines in colander. Working over plate, pry slits open with your fingers and spoon 1/4 teaspoon spice mixture into each aubergine, letting any excess spices fall onto plate. Push slit closed to distribute spices evenly.
- In a 10-inch, 3- to 3-1/2-quart skillet with lid, heat oil over high heat. Add cardamom pods, cinnamon sticks, cloves, bay leaves and peppercorns and fry until they sizzle, about 1 minute. Add ginger and onion and continue to cook until onion turns translucent, 3 to 4 minutes.
- Add aubergines and any spices remaining on plate. Fry on high heat, stirring frequently to evenly cook aubergines until their purple color takes on a brownish hue, about 3 to 4 minutes.
- Reduce heat to low, wait 5 minutes, then stir in yogurt. (If the heat is too high, the yogurt will separate.) Add milk with Baby Brand Saffron, remaining 1 teaspoon salt and mix well, being careful not to break aubergines.
- Cover; cook 20 to 25 minutes, stirring once or twice to allow for even cooking. Remember to allow drops of water collected on inside of lid to fall back into pan.
- Garnish with cilantro leaves before serving.
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