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08 January 2013,21:14 by
D.Sumithra

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EGGPLANT CURRY

This is a simple and delicious way of cooking aubergines. This method of cooking retains the full flavour of the aubergines.
Serves :
4

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Preheat the oven to 200°C / 400°F / Gas 6. Wrap each aubergine in foil and bake for 1 hour or until soft. Unwrap and leave to cool.
  • Cut the button mushrooms in half, or in quarters if large, and set aside.
  • While the aubergines are baking, heat the oil in a heavy pan and fry the mustard seeds for 1 minute until they begin to splutter.
  • Add the spring onions, mushrooms, garlic, and chilli and fry for 5 minutes.
  • Stir in the chilli powder, cumin, ground coriander, turmeric, and salt and fry for 3 - 4 minutes.
  • Add the tomatoes and simmer for 5 minutes.
  • Cut each of the cooked aubergines in half lengthways and scoop out the soft flesh into a mixing bowl. Mash the flesh roughly with a fork.
  • Add the mashed aubergines and chopped fresh coriander to the pan.
  • Bring to boil and simmer for 5 minutes or until the sauce thickens.
  • Serve garnished with a fresh coriander sprig.

INGREDIENTS

  • 2 large aubergines (eggplants)
  • 15 ml IDHAYAM sesame oil
  • ½ teaspoon black mustard seeds
  • 1 bunch spring onions (scallions), finely chopped
  • 2 garlic cloves, crushed
  • 1 fresh red chilli, finely chopped
  • ½ teaspoon chilli powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ¼ teaspoon ground turmeric
  • 1 teaspoon salt
  • 400 grams chopped tomatoes
  • 1 tablespoon chopped fresh coriander (cilantro), plus a sprig to garnish

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