Recipes >> Baigan Tamatar

Aubergines with Tomatoes

750 g (1 ½ lb) aubergines, sliced juice of 1 lemon, 175 g (6 oz) ghee 2 onions, thinly sliced, 4 garlic cloves, thinly sliced, 7.5 cm (3 inch) cinnamon stick, 2 teaspoons coriander seeds, 2 teaspoons cumin seeds, 2 teaspoons garam masala, 1 ½ teaspoons ground turmeric, 1 teaspoon chili powder, 400 g (13 oz) can tomatoes, 125 g (4 oz) tomato puree, 600 ml 9(1 pint) boiling water salt and pepper. 
 
Sprinkle the aubergines with 1 tablespoon salt, put them in a colander and leave to drain for 30 minutes. Rinse the aubergines and pat dry with kitchen paper. Place in a bowl and mix with the lemon juice. 
 
Heat the ghee in a large saucepan, add the onions, garlic and ginger and fry gently for 4-5 minutes until soft. Add the onion seeds, cinnamon, coriander and cumin and stir well. Fry for a further 2 minutes, then stir in the salt, pepper, garam masala, turmeric and chili powder. Add the tomatoes with their juice, and the tomato puree, stir well and bring to the boil. Add the boiling water, aubergines and lemon juice. Bring to the boil, and then simmer gently for 15 – 20 minutes until soft. 
 
Serves 4 – 6.
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