This Aubergine (Eggplant) Curry is super easy to make and full of flavours. So if you are looking for a quick vegetarian or vegan meal try this lovely, meaty aubergine recipe.
1 medium /big aubergine chopped into large chunks
3 tbsp garlic - ginger paste
1 tsp coriander powder
½-1 tsp chili powder
½ tsp turmeric powder
½ tsp garam masala
1 small onion, finely chopped
2-3 tbsp vegetable oil
salt to taste
1 tbsp juice from seedless tammarind pulp or substitute with 1 tbsp lemon juise
1 tbsp chopped coriander leaves
Aubergines are at their best cooked in oil. So in this recipe
How to make Aubrregine (Eggplant) Curry:
Wash and cut the aubergine into large chunks.
Heat the oil in a pan. Add chopped onion and fry for 2-3 minutes on medium heat.
Add chopped ginger and garlic. Fry for few minutes till onion turns soft and golden brown in color.
Add all the spices, salt and tamarind/lemon juice and stir fry for 2 minutes, or until the oil runs cleas of the spices.
Finally, add the vegetables to the pan and cook covered over a low heat for 15-20 minutes. Add 1-2 tbsp of water during the cooking if necessary and stir occasionally to prevent the aubergerine form sticking. Add salt to taste.
Serve with roti or paratha.