About this recipe:It's simply yummy - this is an Indian aubergine recipe. I am sure you'll love it.
2 tablespoons vegetable oil
1 (500g) aubergine, cut into 2.5cm cubes
6 tablespoons vegetable oil
1/2 teaspoon cumin seeds
1/2 teaspoon fenugreek seeds, crushed
1/2 teaspoon kalonji (onion seed)
1/2 teaspoon sesame seeds
1 (1cm) piece fresh root ginger, chopped
5 cloves garlic, chopped
2 onions, peeled and finely chopped
1 green chilli, seeded and chopped
4 tablespoons tomato puree
1/2 teaspoon chilli powder
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
3/4 teaspoon salt
125ml coconut milk
1 tablespoon fresh coriander leaves
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Method Prep:30min › Cook:25min › Ready in:55min
Heat the 2 tablespoons oil over medium-high heat in a large frying pan, and fry aubergine pieces until golden, about 5 minutes. Remove the aubergine from the pan and set aside; wipe out the pan with kitchen roll.
Heat the 6 tablespoons oil in the same pan over medium heat. Stir in the cumin, fenugreek, kalonji and sesame seeds, and cook until the cumin turns golden, about 2 minutes. Reduce the heat; stir in the ginger and garlic, and cook for a few seconds. Stir in the onions and green chilli, and continue to cook and stir until the onion is golden, about 10 minutes.
Stir the tomato puree, chilli powder, coriander, turmeric and salt into the onions. Cook and stir over medium heat for 2 minutes, or until the oil separates. Stir in the cooked eggplant; cover and simmer until eggplant is tender, about 5 minutes. Pour in the coconut milk; stir until blended and heated through. Sprinkle with coriander leaves.
Kalonji (nigella seeds) are also called onion seeds because of their flavour, and are found in Asian shops in small packets. These small, pointy black seeds are from a flower related to the garden flower love-in-a-mist.
This is a killer recipe. At one chilli, it has just the right amount of heat. The aubergine is creamy and succulent, and the fresh coriander to finish gives a nice fresh finish and cuts through the creamy nature of the coconut. I am sure it's going to be even better tomorrow. - 17 Oct 2016