The Lake Palace Hotel’s Aubergine Cooked in the Pickling Style from Madhur Jaffrey's Indian Cookery
Right in the centre of a lake in the formerly royal city of Udaipur is a summer palace, now converted – as most Indian palaces seem fated to be – into a spectacular hotel. This recipe comes from...
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Ingredients
- 6 large garlic cloves, peeled
- 2 1/2 cm/1 inch cube of fresh ginger, peeled and coarsely chopped
- 800 g/1 lb 12 oz aubergines (large or small variety)
- 55 ml/2 fl oz water
- about 375 ml/13 fl oz vegetable oil
- 1 teaspoon fennel seeds
- ½ teaspoon nigella seeds, or cumin seeds
- 350 g/12 oz tomatoes, peeled and finely chopped
- 1 tablespoon ground coriander seeds
- ¼ teaspoon ground turmeric
- ⅓ teaspoon cayenne pepper, or to taste
- about 1¼ teaspoons salt
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