Aubergine (Eggplant) Curry
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.
Ingredients:
Serves 2-4
- 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
Tip:
- 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.
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