This is a simple and tasty vegetarian Indian dish that is sure to rouse your taste buds. Delicious served on its own or as an accompaniment to a meat curry with pitta, naan or rice.
Place aubergine on a medium baking tray. Bake 20 to 30 minutes until tender. Remove from heat and allow to cool, then peel and chop.
3.
Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Sauté until onion is tender.
4.
Stir in ginger, garlic, curry powder and tomato, and cook for 1 minute. Stir in yoghurt. Mix in aubergine and chilli, and season with salt. Cover, and cook 10 minutes over high heat.
5.
Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with coriander to serve.
I liked this recipe very much. I pricked the aubergines before baking in the oven to prevent them from exploding. This is a spicy curry so if you like your curry on the mild side use half a chilli.
My tip would be to put aubergine in top of oven on grill setting and grill for 18mins then remove and slice skin off in strips and discard, then chop rest of aubergine for meal. Never had any explosions!
Something else.
I added a couple of quartered hard boiled eggs ten minutes before the end, along with an extra tomato (or two) so that there was plenty of juice for the egg to soak up. I too added tsp of garam masala.
The yogurt turned chunky so it looked a little weird although the flavour was nice (really spicy!). Also, maybe I didn't do the eggplant right - it exploded when I poked it with a fork and burnt my arm =(