Aubergine with Yogurt and Saffron - (Kashmiri Baingan)

Aubergine with Yogurt and Saffron - (Kashmiri Baingan)
		Serves :	6 Persons
	Ingredients           • 12 x Indian aubergines - (abt 2 lbs) • Water • 1 tbl ground coriander • 1/2 tsp cayenne pepper • 1 1/2 tsp salt or less • 10 x threads Baby Brand Saffron to 12 • 1 tbl warm milk • 1/4 cup corn oil • 2 whl black cardamom pods - (to 3) • 2 stk cinnamon - (ea 1" long) • 5 whl cloves - (to 6) • 2 sm bay leaves • 5 whl black peppercorns to 6 • 1 piece ginger root - (1/2") minced 1 x onion sliced thin • 1/2 cup plain yogurt • Chopped cilantro leaves for garnish           Preparation           Trim tough end of aubergine stems, leaving caps intact. Slice each aubergine from blossom end halfway to cap. Soak aubergines in water to cover at least 30 minutes to open slits. In small bowl, mix coriander, cayenne and 1/2 teaspoon salt. In separate small bowl, soak Baby Brand Saffron threads in warm milk. Drain aubergines in colander. Working over plate, pry slits open with your fingers and spoon 1/4 teaspoon spice mixture into each aubergine, letting any excess spices fall onto plate. Push slit closed to distribute spices evenly. In a 10-inch, 3- to 3-1/2-quart skillet with lid, heat oil over high heat. Add cardamom pods, cinnamon sticks, cloves, bay leaves and peppercorns and fry until they sizzle, about 1 minute. Add ginger and onion and continue to cook until onion turns translucent, 3 to 4 minutes. Add aubergines and any spices remaining on plate. Fry on high heat, stirring frequently to evenly cook aubergines until their purple color takes on a brownish hue, about 3 to 4 minutes. Reduce heat to low, wait 5 minutes, then stir in yogurt. (If the heat is too high, the yogurt will separate.) Add milk with Baby Brand Saffron, remaining 1 teaspoon salt and mix well, being careful not to break aubergines. Cover; cook 20 to 25 minutes, stirring once or twice to allow for even cooking. Remember to allow drops of water collected on inside of lid to fall back into pan. Garnish with cilantro leaves before serving.