The first time I had aubergine curry was at my best friend Sweta's place. The colours looked more "normal" at her place, and the taste was amazing. So I'm thinking of her and of all the number of times I had yummy aubergine curry at her place and hope you enjoy it as much as I did.
6 - baby aubergines
1 tsp - sunflower oil + 1/4 tsp salt + 1/4 tsp turmeric powder, to be mixed together
1/2 tbsp - sunflower oil, (you may increase the amount of oil/ghee)
1/4 cup - coconut milk
1/2 cup - water , (may need more)
1/2 tsp - garam masala powder
1/4 tsp - cumin seeds
a pinch of sugar
salt to taste
To be coarsely ground together
1 1/2 tbsp heaped - fenugreek leaves
3 1/2 tbsp heaped - coriander leaves
1 - green chilli (adjust according to your taste)
1 tbsp - roasted peanuts
1 medium size - onion, roughly chopped
1/2 tbsp - dessicated coconut
1 tbsp - ginger, roughly chopped
2 - 3 cloves - garlic
- Wash baby aubergines and make slits along the length taking care that they are held together at the stem.
- Preheat the oven to 200 degree C
- Apply oil, salt and turmeric to the slit aubergines and place them on a baking tray.
- Place the baking tray in the center of the preheated oven and bake the aubergines for apprx 30 minutes.
- Add oil in a non stick pan, add the cumin seeds and when the seeds splutter, add the ground paste and cook for 5-8 minutes, stirring occasionally.
- Add the coconut milk, water and cook again for a couple of minutes. Add the baked brinjals, salt, garam masala and sugar and cook again for a couple of minutes.
- Serve hot. (Correct the consistency of the gravy by adding a little water if required )
Dont judge a book by its cover - or a curry by its colour. Just have it - and then you'll know what I mean.
Enjoy and have a great weekend!