This traditional Pakistani curry is full of favour and showcases what you can do with an aubergine!
|1 tbsp||vegetable oil|
|1||red onion, finely chopped|
|1||green chilli, deseeded and finely chopped|
|400g||tinned chopped tomatoes|
|2||garlic cloves, crushed|
|1 tsp||ginger, grated|
|1 tsp||coriander seeds|
|1/2 tsp||cayenne powder|
|1 tsp||ground turmeric|
|1||aubergine (medium), whole|
|salt and pepper, to taste|
1. Place a pan over a medium heat and then dry fry the cumin and coriander seeds for 2 minutes stirring to ensure they do not burn. Remove from the heat and crush with a pestle and mortar along with the cayenne pepper and ground turmeric.
2. Next place the aubergine over an open flame and char the outside for roughly 15 minutes, turning it regularly. If you do not have access to an open flame cook in the oven for 25 minutes at 200 degrees. Once cooked through, separate the skin from the aubergine and discard. Roughly chop what remains of the aubergine.
3. Add the vegetable oil to a large pan over a medium heat. Add the onion, with a pinch of salt and cook for 5 minutes, stirring throughout.
4. Next reduce to low heat and add the spice mix and cook for 2 minutes ensuring that nothing burns.
5. Now add the garlic, chilli, and ginger and cook for 2 minutes.
6. Finally add the chopped aubergine and tomatoes, mix and cook for 10 minutes.
7. Serve and enjoy!
Add extra chillies if you want more heat!
Serve with a freshly made chapatti and/or basmati rice.
Freshly chopped coriander works well as an optional garnish on top.