Serves 6 to 8
• 2 lbs. eggplant
• 3 to 4 cups Akni
• 2 Tbs. ground coriander
• 1½ tsp. salt
• ½ tsp. ground black pepper
• ¼ tsp. cayenne pepper
• 2 tsp. peeled and minced fresh ginger
• 3 Tbs. fresh lemon juice
• 3 Tbs. butter or Ghee
garnish
• chopped chives or fresh cilantro (coriander leaves)
1. Peel the eggplants and cut them in strips lengthwise, 1 inch wide and about ½ inch thick. Cut the long strips in 2-inch lengths.
2. Heat the Akni in a medium-sized enameled saucepan and simmer the eggplant strips in it for about 15 minutes, or until they are just tender. Drain the eggplant well.
3. Combine the coriander, salt, black pepper, cayenne, minced ginger, and lemon juice in a small bowl and mix it all into a smooth paste.
4. Melt the butter or ghee in a fairly large skillet and sauté the eggplant strips for 5 minutes only, stirring and tossing them constantly. Add the spice paste and stir often over medium heat for about 10 to 15 minutes, or until all the eggplant strips are evenly coated with spices and nearly dry. There should be no excess moisture.
5. Serve the eggplant hot, sprinkled with chopped chives or coriander leaves.
