Baingan bharta (Aubergine curry)
1 large aubergine
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 medium onion, thinly sliced
1/2 tablespoon minced ginger root
1/2 tablespoon minced garlic
1 tablespoon curry powder
1 tomato, diced
110g (4 oz) low-fat plain yoghurt
1 fresh green chilli, finely chopped
1 teaspoon salt
half bunch fresh coriander, finely chopped
Preheat oven to 230 C / Gas mark 8.
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.
Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Sauté until onion is tender.
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.
Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with coriander to serve.
Pairs Well With
About this recipe: 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.