Aubergine Curry

Ingredients

800gm Aubergines 1cm slices Salt sprinkled Kitchen paper towels 350ml Vegetable Oil for frying 2.5cm Ginger pleeled and finely chopped 6 Cloves of Garlic pleeled and chopped 55ml Water 1 teaspoon Fennel seeds 1/2 teaspoon Cumin Seed (use dry powder if not avail) 350gm Canned Tomatoes 1 tablespoon Ground Coriander 1/4 teaspoon Turmeric 1/2 Teaspoon Cayenne Pepper Salt to taste

Step One

Mousaka 1Mousaka 2

Method

800gm Aubergines 1cm slices
Salt sprinkled
Kitchen paper towels
350ml Vegetable Oil for frying

Slice Aubergine and lay on a chopping board. Sprinkle with salt and lay kitchen towels over the top to soak up moisture. This will get rid of the bitter taste you sometimes get from Aubergines. Leave for around 10 minutes before frying. Remove as much of the moisture and salt with the paper towel.

Heat a frying pan and cook on high heat until browned on both side. Set a sieve over a bowl and place cooked Aubergines into the sieve to drain off most of the oil.

Step Two

Aubergine Curry

Method

Making the sauce Heat a frying pan, add 3 tablespoons of oil medium heat. ADD: 1 teaspoon Fennel seeds 1/2 teaspoon Cumin Seed (use dry powder if not avail) When they make a popping sounds in the frying pan, it only takes second you can the add the next ingredients. ADD: Remaining ingredients 2.5cm Ginger pleeled and finely chopped 6 Cloves of Garlic pleeled and chopped 55ml Water 350gm Canned Tomatoes 1 tablespoon Ground Coriander 1/4 teaspoon Turmeric 1/2 Teaspoon Cayenne Pepper Salt to taste Stir and cook for 5-6 minutes. Breaking up tomotoes with slotted spoon. Increase heat until you have a thicker sauce. Add back in the Aubergine and cook for further 5-10 mins on low heat. This vegetable dish could be eaten with curry but also yum with meat and two vegetables or cold as a salad accompliment.

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