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The Lake Palace Hotel’s Eggplant cooked in the Pickling Style

CarlieCarlie Opitz

Recipe from Madhur Jaffrey’s Indian Cooking

servings:Serves 6


  • A 1-inch cube of fresh ginger, peeled and coarsely chopped
  • 6 large cloves garlic, peeled
  • 1/4 cup water
  • 1 3/4 lb eggplant (1 large or 2 small)
  • About 1 1/2 cups vegetable oil
  • 1 tsp whole fennel seeds
  • 1/2 tsp kalonji or whole cumin seeds
  • 3 medium tomatoes, peeled and finely chopped
  • 1 tbsp ground coriander seeds
  • 1/4 tsp ground turmeric
  • 1/8 tsp cayenne pepper
  • 1 1/4 tsp salt
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