Aubergine With Yogurt And Saffron (Kashmiri Baingan) Recipe

Trim tough end of aubergine stems, leaving caps intact.

Slice each aubergine from blossom end halfway to cap.

Soak aubergines in water to cover at least 30 min to open slits.

In small bowl, mix coriander, cayenne and 1/2 tsp.

salt.

In separate small bowl, soak saffron threads in hot lowfat milk.

Drain aubergines in colander.

Working over plate, pry slits open with your fingers and spoon 1/4 tsp.

spice mix into each aubergine, letting any excess spices fall onto plate.

Push slit closed to distribute spices proportionately.

In a 10-inch, 3- to 3-1/2-qt skillet with lid, heat oil over high heat.

Add in cardamom pods, cinnamon sticks, cloves, bay leaves and peppercorns and fry till they sizzle, about 1 minute.

Add in ginger and onion and continue to cook till onion turns translucent/soft, 3 to 4 min.

Add in aubergines and any spices remaining on plate.

Fry on high heat, stirring frequently to proportionately cook aubergines till their purple color takes on a brownish hue, about 3 to 4 min.

Reduce heat to low, wait 5 min, then stir in yogurt.

(If the heat is too high, the yogurt will separate.)

Add in lowfat milk with saffron, remaining 1 tsp.

salt and mix well, being careful not to break aubergines.

Cover; cook 20 to 25 min, stirring once or possibly twice to allow for even cooking.

Remember to allow drops of water collected on inside of lid to fall back into pan.

Garnish with cilantro leaves before serving.

This recipe yields 6 servings.