Created by dienia b on April 17, 2015
Step 1: Slit the eggplants lengthwise down to the base .
Step 2: Heat the clarified butter in a pan, and sauté the onions till they turn brown and crisp. Remove the onions from the clarified butter and leave the clarified butter aside till ready to use again.
Step 3: Grind together the onions, ginger, salt and half the spice mix . (this is masala 1)
Step 4: Apply a layer of this mixture into the slits made in the brinjals.( eggplants this is what they are called in india ,cool huh ?)
Step 5: Heat the clarified butter once again and add the cloves. When they begin to darken a little, add the brinjals and any leftover masala1 and sauté over high heat till they look glossy.
Step 6: Lower heat, cover and cook till tender, stirring a few times to avoid scorching.
Step 7: Mix in the sugar, lime juice and the rest of the powdered masala.(spice mix)
Step 8: Garnish with the coriander leaves and serve.