Aubergine Curry
Ingredients
500 gm Aubergines
2 tsp Turmeric
2 tsp Chilli powder
2 tsp Ground cumin
Salt
2 Tbsp Ground nut oil
400 gm Yogurt
2 tsp Granulated white sugar
2 Tbsp Coriander leaves
Method
Slice the aubergine into thin slices. Dust with the turmeric, salt and half the chilli powder. Fry the aubergine in the oil until soft.
Alternatively, preheat the oven to 180�C. Put some of the oil into a baking tray and lay the aubergine slices on it. Drizzle the rest of the oil over them. Bake until soft and cooked. Make sure they don’t burn.
In a saucepanl, mix the yogurt with the sugar, some salt and the remaining chilli powder. Heat gently for about 5 minutes, stirring to prevent catching or splitting. Stir in the cumin powder and the aubergines. Serve with a garnish of chopped coriander leaves.
Notes
This can be made in advance and left in the fridge until needed. Re-heat before serving in a microwave or on the hob.
Adjust the seasoning (salt, chilli powder and sugar) to taste.
24 Sep 2023
Shirl Seath