The Lake Palace Hotel's Aubergine Dish Recipe
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based on 5 votes
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 inch cube ginger and 6 cloves garlic
1 teaspoon whole fennel seeds
½ teaspoon whole cumin seeds
1 tablespoon ground coriander
¼ teaspoon ground turmeric
1/3 teaspoon cayenne pepper
1 and a quarter teaspoon salt
1 and 3/4 pounds aubergines sliced and cut into 1 ½ inch long wedges about ¾ inch thick
1 28 ounce can of chopped tomatoes
Olive oil
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Directions: |
Directions:[This is an exquisite dish from Udaipur that is as good cold as a relish as it is hot as a side dish or main.]
Method
Blend ginger and garlic together in a mortar or food processor with 2 fluid ounces of water to make a paste. Heat olive oil in large frying pan or wok and brown aubergine pieces in batches until all are brown on both sides. You’ll need a lot of oil for this, but you can reduce the amount of oil in the final dish by putting the pieces of aubergine in a sieve over a bowl to drain off the oil (or place on kitchen paper). While the aubergine is sitting, put two tablespoons oil in pan. When hot, add fennel and cumin seeds. Savor the amazing scent for a few seconds as these turn a little darker and then add the tomatoes and all the other spices. Stir and cook for 5 minutes before turning up the heat and allowing the mixture to become thick more paste-like. Add the aubergine pieces and mix gently. Turn down the heat to very low, cover pan and allow to cook for another 5 or 10 minutes.
Enjoy with other Indian dishes (such as Chana Masala) or use as a relish that can be stored in a glass jar in the fridge with a layer of oil on top. Yum! |
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Personal
Notes: |
Personal
Notes: Dear Luke and Kayleigh,
Here are two of my all-time favorite recipes. The aubergine dish comes from Madhur Jaffjey’s book Indian Cookery, my copy of which falls open at this page and is heavily stained from repeated use. I’ve simplified the recipe a bit over the years. My second recipe is a very easy dish to make quickly. I hope you enjoy them both and wish you lots of happy times in the kitchen together, making food, eating food and enjoying shared dishes with friends and family.
All my love,
Aunt Linda
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