Tuesday, August 17, 2010

Aubergine with Chick Pea Curry

'' Got this recipe with an Indian touch from BBC GoodFood channel and it goes very well with plain rice. Has a mild spicy taste with a creamy gravy. I'm sure anyone who likes Indian food would love this curry''

  • 2  aubergines (sri lankan)
  • 2 tbsp sunflower oil , plus extra to serve, if you like
  • 1 tsp brown or black mustard seeds
  • 10 curry leaves , plus extra to serve, if you like
  • 1 onions , finely chopped
  • 2 dried chillies , chopped
  • 2 tsp garam masala
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 1 cup 1st extract coconut milk
  • 3 medium tomatoes , quartered
  • 1 cup chickpeas boiled 
  • 1cup chick pea boiled water/ water
  • Salt to taste

  1. Halve the aubergines, then cut each half into wedges. Heat ½ tbsp oil in a large pan, preferably non-stick, and brown half the aubergines for 2-3 mins on each side until golden brown and crisp all over. Scoop onto a plate, repeat with more oil and the remaining aubergines, then set everything aside.
  2. Add the remaining oil to the pan with the mustard seeds and curry leaves and fry for 30 secs until fragrant. Stir in the onions and continue cooking until they are softened and beginning to brown. Add the dried chillies and spices with a spoonful of the thick coconut milk , then fry for 1 min more. Add the remaining coconut milk, tomatoes and 1 cup of water/ or chick pea boiled water of water. Simmer for 10 mins or until the curry is thick and saucy.
  3. Stir in the chickpeas and aubergines. Continue simmering for 5 mins or so, until everything is hot and the aubergines are tender. Serve with rice or warm naan bread, scattered with a few extra curry leaves sizzled in a splash of oil, if you like. 

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