Indulge in the simplicity of this delicious aubergine curry – quick to make and even quicker to cook. Joining me in the kitchen is the lovely “Laughing Ananas,” bringing fantastic vibes to this flavourful dish.
Serves 4.
Ingredients
oil of choice
1½ tsp panch phoron/ bengal five spice
2 onions, roughly chopped
2 aubergines, roughly chopped
salt
turmeric powder
2 garlic cloves, grated
1″ fresh ginger, grated
½ tsp sugar
1 tsp english mustard
400ml coconut milk
handful fresh coriander leaves, roughly chopped
Method
– Place the aubergines on a baking tray. Add 1 tsp salt and turmeric powder. Mix well. Let it rest for 1 hour.
– Heat 1 cup of oil in a frying pan. Add the aubergine and cook until golden. Use a slotted spoon to transfer to a kitchen roll-lined plate to remove any excess oil.
– Add 1½ tbsp oil to another hot pan. Add the panch phoron and onions. Cook for 7-8 minutes until golden.
– Use a kitchen towel to press the aubergine and absorb all the excess moisture.
– Add the garlic and ginger to the onions. Mix and cook for 1 minute.
– Add ¼ tsp salt, ¾ tsp turmeric powder, the sugar, and mustard. Mix well.
– Add the coconut milk and fried aubergine. Mix well and cook for 2 minutes.
– Add the fresh coriander and mix.
Transfer to a serving bowl and pair with some piping hot basmati rice!