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4
Medium
Published 2017
Small, slim aubergines are used to make this traditional dish, Baingan Ke Lonj. The aubergines are sliced along most of their length, leaving them joined at the top, and these cavities are stuffed with a spicy onion paste tempered with clove and cinnamon. The aubergines are then tied shut and gently simmered in an onion sauce. This dish goes well with rice, bread or lentils.