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06 December 2012,22:29 by

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Serves :

Preparation Time :
20 minutes

Preparation Method :

  • Grind the garlic, green chillies, and coriander together to a fine paste. Mix this paste and a little salt with the yogurt.
  • Fry the aubergines: Heat the oil in a flat pan. Sprinkle a little salt over the aubergine on both sides. Fry the aubergine pieces to a rich golden brown. Set aside.
  • Place the yogurt in a slightly deep and wide serving dish. Arrange the fried aubergine over the yogurt.
  • Sprinkle the roasted cumin powder and the red chilli powder over the aubergine.
  • Heat 1 tablespoon of oil. Add the cumin seeds with the red chillies.
  • When the red chillies darkens a little, add the curry leaves and remove from flame.
  • When slightly cool, pour the baghar over the aubergine relish. Keep refrigerated till it is served.


  • 30 grams fresh green coriander, chopped
  • 400 grams aubergines (round variety), cut into ¼ inch thick round slices
  • ½ teaspoon roasted cumin powder
  • 500 grams yogurt, whisked
  • 4 garlic cloves
  • 4 green chillies
  • ½ teaspoon red chilli powder, coarsely ground
  • ½ teaspoon cumin seeds
  • 4 dry whole red chillies
  • 10-12 curry leaves
  • Cooking Oil
  • Salt, to taste

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