Hot Aubergine Curry

(3 votes)

1 tablespoon fenugreek seed
1 tablespoon fennel seed
1 large onion
4 cloves garlic
1 tablespoon moong dal (split husked mung beans) - optional
4 curry leaves or bay leaves
broth to sauté
1 tablespoon hot chile powder
2 tablespoons ground coriander
1 tablespoon ground turmeric
4 ounces fresh tomatoes or canned tomatoes
2 ounces tamarind pulp
1 large aubergine (eggplant)

Tamarind: Put the pulp in a bowl and pour over boiling water . Mash it into the water and set aside to infuse.

Onion: Peel and chop finely.

Garlic : Peel and chop finely.

Fresh tomatoes: Peel and chop roughly. Canned tomatoes: Chop in the can and drain very well in a sieve (don't need the juice for this recipe).

Aubergines: Don't peel. Cut into small dice. Heat a LARGE pan and add the fenugreek and fennel seeds. Stir around for about 5 minutes until they have started to darken, then add the onion, garlic, dal if using, curry or bay leaves and a little broth.

Stir fry for 5 minutes, then add the ground spices and tomatoes. Give the tamarind mixture another quick mash, then strain it into the pan, mashing down on the pulp to extract maximum flavor.

Add the aubergines to the pan and mix well. Cook, stirring, until they have got a bit smaller and start to look cooked. Add more water as necessary; cook them until they are as done as you like them, either still with a bit of bite, or if you want them completely collapsed to serve as a relish, put the lid on and simmer gently for up to 20 minutes.


Comments:

i tried it twice and it turned out excellent both times. Thank you.
Anonymous, Location not stated.


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