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. 


- 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. 


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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