Malia Baigan

Serves: 4 to 5 people

Cooking method

Heat 6tsp of sunflower oil in wok like pan, add cumin seeds and aubergines,  shallow fry  them until half cooked.

In another non stick pan, heat 3tsp of oil, add the chopped garlic and cook for a minute.

Add chopped onions and cook until brown 8-10 minutes.

Add the green chillies, tomatoes, dill and mix well,  cook another 2-3 minutes, add rest of the spices and salt.

When the oil start separating add the cream and cook the sauce on low heat for 2-3 minutes.

Add the half cooked aubergines and cook for  5 minutes on low heat,  stirring occasionally.

Once cooked leave to rest before serving with chapatis.


  • 15       Small aubergines, partially sliced into halves
  • 2         Large white onions, chopped finely
  • 100g   Dill, chopped
  • 4         Garlic cloves, chopped
  • 3         Green chillies, chopped
  • 2         Fresh tomatoes, chopped
  • 200g   Single cream
  • 2tsp    Coriander powder
  • 1tsp    Turmeric powder
  • 1tsp    Cumin seeds
  • 3tsp    Oil for cooking the onions
  • 6tsp    Sunflower oil to shallow fry the aubergines
  • Salt to taste