So Tesco was having an offer on aubergines which with any offer resulted in me buying a few too many of the said vegetable. I used one of the deep purple aubergines to make a Puttanesca sauce when it dawned on me that I could try whipping up an Indian version of Puttanesca. Take away the Italian elements like the olives, olive oil and oregano and replacing them with Indian inspired ingredients like chilli powder, the cumin seeds and turmeric and you’ve got yourself Aubergine Masala.
Aubergine Masala
Serves 4
Ingredients
3 tbsp vegetable oil
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp mustard seeds
Half an onion, chopped
3 garlic cloves
½ inch of ginger, grated
1 tsp salt
1.5 tsp turmeric powder
1.5 tsp curry powder
1 medium aubergine, cubed.
A can of chopped tomatoes
Method
Serves 4
Ingredients
3 tbsp vegetable oil
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp mustard seeds
Half an onion, chopped
3 garlic cloves
½ inch of ginger, grated
1 tsp salt
1.5 tsp turmeric powder
1.5 tsp curry powder
1 medium aubergine, cubed.
A can of chopped tomatoes
Method
- Heat the oil in a large pan, on medium heat. Add the onion and fry until it turns to a medium brown colour, stirring occasionally.
- Stir in the grated ginger, chopped garlic, fennel seeds, mustard seeds, cumin seeds and continue frying until aromatic.
- Add the chilli powder, turmeric and salt and cook for about a minute. Add the aubergine and give it a good mix to ensure all the aubergine cubes are coated evenly in spices.
- Pour in the tin of chopped tomatoes and give it a good stir. Put the lid on the pan and let it simmer on a low heat for about 20 minutes or until the aubergine becomes mushy and sweet.
- Delicious served with rice or slices of toasted bread for a lighter meal.
- As with most curries/masalas, this dish tastes even better and more flavourful the next day.
