Aubergine curry or ‘Bagara Baingan’ as it is known in India originates from the Indian state of Andra Pradesh. It is delicious served as a main course with basmati rice or as a side dish.
Aubergine Curry Ingredients
- 2 aubergines
- 2 onions
- 4 teaspoons of desicated coconut
- 2 tablespoons of sesame seeds
- 1 tablespoon of crushed coriander seeds
- 3 green chillies (birds eye or similar)
- 4 red chillies
- 1/2 teaspoon of cumin seeds
- 2 garlic cloves
- 1 small knob of ginger
- 1/2 teaspoon of tamarind paste
- 1/2 teaspoon of salt
Method
Heat a little oil in a pan then add the cumin seeds and fry for a minute or so then add the sesame seeds and fry for a further minute. Remove from the heat.
Finely chop to the onions and fry in the pan slowly until golden brown. Don’t rush the onions as this is key to the whole dish.
In a food processor add the rest of the ingredients and pulse to form a smooth paste. If required add a little water. This paste is commonly known as a masala in India.
Gently fry off your masala for 2-3 minutes before adding the browned onion to the pan.
While doing this chop your aubergines into small cubes and fry slowly with a bit of oil until tender. Then simply add the masala and onion mix to the pan (with a little water if required), put a lid on the pan then cook for a further 5 minutes on a low heat. Garnish with fresh coriander leaves.
