Dry eggplant curry
Eggplant (or aubergine) is widely used in Indian cuisine. This recipe is a dry version which can be used as a side dish. It has a very distinctive flavour as the eggplant is cooked directly over the flame. This is very popular in the northern part of India.
Ingredients
Method
- Wash the eggplant thoroughly and dry with a towel.
- Rub the oil onto the eggplant throughout.
- Hold the eggplant with its stem and cook it directly on the flame on all sides. Alternatively, it can be cooked in the oven at 250°C until the skin of the eggplant starts peeling off.
- When cooled, peel the skin off. Make a mince of the eggplant with a knife and keep aside.
- Heat oil in a pan. Add the cumin seeds and let them splutter.
- Add the chopped onion and brown them. Add the chilli powder, ginger, cumin powder, coriander powder and salt. Fry for a couple of minutes, taking care not to burn the spices.
- Add the minced eggplant and fry until all the ingredients are mixed together.
- Garnish with the coriander leaves.