Tamarind Aubergine Curry

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So simple but tastes divine! Even though it’s ready in 30 minutes, it still really delivers on flavour.

1 aubergine cut into chunky fingers
¼ tsp salt
2 onions, thinly sliced
2-3 tbsp sunflower oil
1 tbsp dry roasted fennel seeds
1 tsp ground ginger
1 tsp chilli powder
100-150ml water
1 tsp sugar
1 tsp tamarind paste

– Cut the aubergine into chunky fingers and sprinkle the salt all over to extract the moisture. Leave to soak for 10-15 mins.

– Heat the sunflower oil in a pan and cook onions for 10 mins until golden on high-medium heat.

– Pat the aubergine dry before adding to another pan, with sunflower oil and cook until golden on high to stop them from absorbing too much oil.

– Once cooked, remove from the pan and drain on kitchen roll.

– Add fennel seeds to a pestle & mortar and crush to break open and release the flavour.

– Add to onions and cook for a minute and then add ginger, chilli powder and the fried aubergine and mix gently to avoid breaking the aubergine.

– Add water and continue to gently mix.

– Cook on low-medium heat for 10 minutes until the sauce has thickened.

– Add sugar and tamarind paste and carefully work through the mix.

Serve with naan, paratha or roti so that you can scoop it up!

1 thought on “Tamarind Aubergine Curry”

  1. This was delicious!
    The way the eggplant is fried separately and then added to the curry keeps it from getting heavy & oily like so many other recipes.
    I made it with another delicious recipe from 30-minute Indian – the Yogurt chicken curry. We had it with basmati rice and a lively Gewurztraminer. A most enjoyable dinner.
    Thanks Chetna!


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