Saturday, 21 September 2013

Aubergine curry



This is an Aubergine curry which I Bipasha cooked for us, it comes from the region of Calcutta it is quite simple to do and tastes amazing. Below is my version.  Here is what you will need. 

Ingredients:

- 2 medium sized Aubergines
- 250 creme
- 250 natural yogurt
-1 tbsp mustard
- 2 tbsp tomato puree
- 1 red chili powder
- 1/4 tsp turmeric powder
- salt to taste
- 2 tbsp of oil

This was the addition which I did. 
To be ground into a paste:

- handful of fresh coriander leaves
- 1 green chili
- 2 cloves of garlic
- 1/2 an inch of ginger piece. 

Method:

1. Preheat the Oven at 180° 
2. Wash and cut the Aubergines into wedges as shown in the picture.
3. Line a baking tray with a baking paper and spread the Aubergine on it. Sprinkle some oil and turmeric on the Aubergines and bake them into the oven for about 10-12 minutes. 
4. Make a paste with creme, yogurt, mustard and tomato puree and add the coriander and chili mixture to it as well. 
5. Heat a pan, add the mixed sauce along with the aubergines and keep stirring it until it comes to a boil. 
6. Reduce the heat and cook until the sauce has sunk into the Aubergines. Serve with warm fluffy rice. 

 

  

Its a super simple recipe and tastes amazing on a cold and rainy day. As we like it a bit hot, I used the hot mustard but its entirely up to you. As I wrote my extra addition of green chili, ginger and garlic paste, you can easily avoid. I used half creme but again its your choice. 


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