Ingredients
Instructions
Notes
2 Aubergines
3 tbsp sunflower oil
1 tsp salt
2 tsp garam masala
- Preheat the oven 200°C
- Cut the aubergine into large batons
- Place in a bowl with the oil, salt and garam masala and mix well.
- Tip onto a baking tray and place in the preheated oven for about 30 minutes until just soft. Stir a couple of times whilst cooking.
The very best aubergines (brinjals) to use for curries are the long thin and pale ones. However, these can be difficult to obtain.
Some recipes suggest that you should sprinkle aubergines with salt, however I have never found this necessary.
Obviously roasting aubergine is not a traditional method. However, I find roasting easier than frying, and you get a much better texture than adding the aubergines raw.
1.5 tsp cumin seeds
1.5 tsp coriander seeds
1 green chilli
15 g fresh ginger
6 garlic cloves
1 large onion
4 tomatoes
- Dry roast the seeds in a small pan.
- Grind the seeds roughly in a pestle and mortar or small spice grinder.
- Blend the chilli, garlic and ginger with a splash of water to a smooth paste
- Roughly dice the onion
- Score a cross on top of each tomato, place in a bowl and cover with boiling water for 2 minutes. Remove and peel the tomatoes, and roughly chop.
When the spices will begin to smell aromatic and jump around a little they are ready
It is always better to use seeds and grind your own, rather than to use powder.
If you do not have a small spice paste blender, chop up the chilli, ginger and cloves as finely as possible.
If you like your curries very mild remove the seeds and inner membrane from the chilli.
You can use a tin of chopped tomatoes instead of fresh.
1 tbs sunflower oil
0.5 tsp Kashmir chilli powder.
1 tsp turmeric
0.5 tbs tomato puree
0.5 tbs tamarind paste
0.5 tsp salt
1 tsp dry fenugreek leaf (methi)
2 tbs sunflower oil
1 tsp black mustard seeds
0.5 tsp cumin seeds
12 fresh curry leaves
- Heat the oil in a large based pan and sweat off the diced onion for about 2 minutes.
- Add the ground cumin and coriander and cook for a further minute.
- Then add the Kashmir chilli powder and turmeric and cook for a further minute
- Stir in the ginger, garlic and chilli paste and cook for a further 3 minutes.
- Stir in the chopped tomatoes, the tomato puree, tamarind, salt and 2 tbs of water.
- Cover and cook for 20 minutes.
- Check the sauce for seasoning and add more salt if necessary.
- Stir in the cooked aubergine
- Rub the fenugreek leaves between your hands and add to the pan.
- Cover and cook for a further 10 minutes or until the aubergine is meltingly soft.
- Heat the oil in a very small frying pan. When it is hot add the mustard seeds, cumin seeds and curry leaves. After a few seconds pour this onto the aubergines.
- Serve with rice or chapatis and your favourite Indian pickle and/or chutney. Goes well with aromatic rice.
There are many different types of chilli. Kashmir chilli is a relatively mild variety. You can leave this out or add more according to your taste.
If the spices are sticking, you can add a small splash of water.
The fenugreek leaf is optional, but it does add an additional flavour.
This final stage is optional, but it is definitely worth it and adds another dimension to the dish.