Brinjal curry
Ingredients
12
Steps
4
Serves
4
Cook Time
30-35 Min
Ingredients
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Soak the aubergine in cold water for 10 minutes. Drain and pat dry with kitchen paper.
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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.
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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.
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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