Name: The Lake Palace Hotel’s Aubergine Cooked in the Pickling Style (Baigan achari)
Yield: Serves 6
Cuisine: Indian
Ingredients: ½ teaspoon nigella seeds, or cumin seeds; 1 tablespoon ground coriander seeds; 800 g/1 lb 12 oz aubergines (large or small variety); 55 ml/2 fl oz water; ¼ teaspoon ground turmeric; 1 teaspoon fennel seeds; 350 g/12 oz tomatoes, peeled and finely chopped; about 1¼ teaspoons salt; 6 large garlic cloves, peeled; ⅓ teaspoon cayenne pepper, or to taste; about 375 ml/13 fl oz vegetable oil; 2.5 cm/1 inch cube of fresh ginger, peeled and coarsely chopped

Preparation info

Serves
6

Difficulty
Easy

Appears in

Madhur Jaffrey's Indian Cookery

By Madhur Jaffrey

Published 2023

About

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 its master chef, Shankerlal, and in its finished effect is not unlike a spicy ratatouille. It is exquisite. While nigella does give this dish its special ‘pickled’ taste, you may use cumin seeds instead.

I love to eat this with a hearty lamb stew, such as