Brinjal curry

  • 300g/11oz aubergine, cut into
  • 2.5cm/1in cubes
  • 75ml/3fl oz vegetable oil a little salt
  • 1 teaspoon mustard seeds
  • 20 curry leaves
  • 1 teaspoon skinned and split urad dal
  • 150g/5oz onions, finely sliced
  • 200g/7oz tomatoes
  • 1 tablespoon tomato purée
  • 1⁄2 teaspoon chilli powder
  • 1⁄2 teaspoon ground coriander
  • 1⁄2 teaspoon ground turmeric

• Soak the aubergine in cold water for 10 minutes. Drain and pat dry with kitchen paper.

• In a large frying pan, heat 4 tablespoons of the oil over a medium heat. Add the aubergine and a little salt, and cook for 10 minutes or until the aubergine is brown and soft. Drain the aubergine on kitchen paper, and set aside in a warm place.

• Heat the remaining oil in the same pan. Add the mustard seeds and, as they begin to pop, add the curry leaves and urad dal. Cook, stirring, for a few minutes or until the dal is golden, then add the onions and a little salt and cook until the onions are starting to colour, stirring occasionally.

• Add the tomatoes, tomato purée, chilli powder, coriander and turmeric, and mix well. Add the aubergine and cook for a further 5 minutes, stirring occasionally, until the tomatoes break down. Transfer the mixture to a serving dish, and serve immediately.

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