South Indian Brinjal Curry
Roasted aubergine simmered in a deeply spiced South Indian coconut curry sauce.
Method
- 1
Heat oven to 240°C (220°C fan). Toss aubergine with 2 tbsp oil, salt and pepper.
- 2
Roast for 30 minutes until caramelised and soft.
- 3
Heat remaining oil in a large pot. Add mustard seeds and let them pop.
- 4
Add curry leaves and cook briefly until fragrant.
- 5
Add onion and cook until golden brown.
- 6
Add tomato, garlic, and ginger. Cook until fragrant.
- 7
Stir in all ground spices and cook into a thick paste.
- 8
Add water and the roasted aubergine. Simmer gently for 30 minutes.
- 9
Stir in coconut milk and adjust seasoning to taste.
Ingredients
- •2 tbsp oil
- •1 tsp salt
- •1 tsp mustard seeds
- •4 cloves garlic, minced
- •1 cup water
- •1 medium aubergine, chopped
- •1/2 tsp black pepper
- •a handful of curry leaves
- •1 large onion, finely chopped
- •2 medium tomatoes, chopped
- •1 inch piece of ginger, grated
- •1 tin coconut milk
- •2 green cardamom pods
- •1/4 tsp ground cloves
- •1 tsp chilli powder
- •2 tbsp fresh coriander, chopped
- •1 tsp ground cumin
Notes
- •Serve with basmati rice or chapatis.
- •Store leftovers in an airtight container in the fridge for up to 3 days.
- •Adjust chilli powder based on your spice preference.
- •Garnish with fresh coriander before serving.
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