Ingredients:
1 tbsp ghee
2-3 cloves garlic, finely chopped
1/2 inch ginger, finely chopped
2 large aubergines
2 onions, chopped
1-2 tomatoes, chopped
1 red chilli, chopped
1 green chilli, chopped
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp turmeric powder
1 tsp coriander powder
handful of fresh coriander leaves, finely chopped
1 tbsp tamarind water
8-10 curry leaves
Method:
1. Pre heat the oven to 200deg. Prick the aubergines all over with a fork, smear with a little oil and put on a baking tray. Roast for 20 minutes in the oven until tender.
2. When they are cool enough to handle, remove skin (discard) scoop out the flesh and mash with a fork..
3. Heat ghee in a pan. Add mustard and cumin seeds, fry until they start to splutter. Add the curry leaves, chopped chillies , ginger and garlic.
4. Add onions, saute until golden brown then add the chopped tomatoes. Mix well.
5. Add turmeric, coriander powder, season with salt. Add in the tamarind water if mixture is dry.
6. Add the aubergine mixture, stir well. Season with salt. Cook for couple of minutes. Take off the heat , sprinkle freshly chopped coriander. Serve with wholemeal chapatti or pitta.
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