Pickle Spiced Aubergine Curry

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This vegetarian/vegan aubergine curry is special as it has really aromatic, deep flavours of achar – pickle in Hindi – these are usually soaked in seed and mustard oil and I used this flavour as a base for this curry.

Ingredients
2 tsp fennel seeds
2 tsp coriander seeds
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp nigella seeds/onion seeds
½ tsp fenugreek seeds
2 dried red chillies (3-4 for added spice!)
9 baby aubergines, sliced open lengthways into four
2-3 tbsp sunflower oil
2 medium-sized red potatoes, peeled and chopped into cubes
2 onions, chopped
1 small piece of ginger, finely chopped
2 cloves of garlic, finely chopped
1 tin chopped tomatoes
1 tsp salt
1 tsp sugar (optional)


Method
– In a pan, add the seeds and let them dry roast for a few minutes until they are aromatic and golden.

– Add the chillies.

– Transfer the spices to a pestle and mortar and crush gently to get a coarse powder with a bite!

– Using the same pan as before, add the oil and gently pan fry the aubergine for 4-5 minutes until they have a little colour.

– While cooking, make some rajma (red bean curry).

– When ready, remove the aubergines to a plate.

– Add another couple of tablespoons of sunflower oil to the same pan and when hot, pan fry the potato pieces until they are lightly golden.

– Once they have a light, golden colour, remove to a plate.

– Again, in the same pan, add the onions and cook for 6-8 minutes until slightly golden.

– Once cooked, add the garlic and ginger to the pan. Cook for 1 minute.

– Add the crushed spices and mix through.

– Add the tomatoes and then 100ml water.

– Cook, covered, for 10 minutes.

– Add the salt and sugar (if using) and mix through.

– Add the potatoes and aubergine to the pan.

– Add some more water to help cook the vegetables.

– Stir gently as cooking to avoid breaking the aubergine up.

– Cover and cook on low heat for 10-15 minutes until the potatoes and aubergine are cooked through.

– Sprinkle some coriander leaves over the dish before serving.

Serve with the rajma, rice and raita on the side.

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