I love vegetarian curries and usually its hard to find one that the whole family will enjoy. Aubergines have a very distinctive flavour and spices seem to enhance its flavour. This dish is spicy and tangy as tamarind is used in it, tamarind paste can be bought from any Asian grocery store and keeps well in the fridge for months.
Ingredients:
2 small / medium onions - sliced
12 small aubergines
1tsp ginger
1tsp garlic
ground coriander 2 tsp
turmeric 1 tsp
salt to taste
chilli powder 1tsp (increase if you want the dish to be more spicy)
Kalongi (black onion) seeds 1 level tsp
Tamarind 1 tsp
fresh coriander leaves ( 2 to 3 tblsp)
Oil
Prepare the aubergines by washing them and removing the stems, cut the aubergine in the middle but not deep enough to split them into 2. Leave them to one side.
Put some oil in the pan and add the Kalongi fry for a few minutes and add the sliced onions. Once the onions are light brown add the ginger / garlic, ground coriander, turmeric, salt and chilli powder. Add a some water to the pan to stop the spices from burning and fry the mixture well.
Add the aubergines to the mixture and add half a glass of hot water, cook for 10 minutes.
Mix 1tsp of tamarind paste in little bit of water and add to the pan cook for a further 10 to 15 minutes. Add the coriander leaves to the pan when you turn off the heat.
This dish can be eaten with naan bread or plain boiled rice.
Ingredients:
2 small / medium onions - sliced
12 small aubergines
1tsp ginger
1tsp garlic
ground coriander 2 tsp
turmeric 1 tsp
salt to taste
chilli powder 1tsp (increase if you want the dish to be more spicy)
Kalongi (black onion) seeds 1 level tsp
Tamarind 1 tsp
fresh coriander leaves ( 2 to 3 tblsp)
Oil
Prepare the aubergines by washing them and removing the stems, cut the aubergine in the middle but not deep enough to split them into 2. Leave them to one side.
Put some oil in the pan and add the Kalongi fry for a few minutes and add the sliced onions. Once the onions are light brown add the ginger / garlic, ground coriander, turmeric, salt and chilli powder. Add a some water to the pan to stop the spices from burning and fry the mixture well.
Add the aubergines to the mixture and add half a glass of hot water, cook for 10 minutes.
Mix 1tsp of tamarind paste in little bit of water and add to the pan cook for a further 10 to 15 minutes. Add the coriander leaves to the pan when you turn off the heat.
This dish can be eaten with naan bread or plain boiled rice.
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