Curried Zebra Aubergines

This recipe isn’t too dissimilar from the sweet and sour caramelised aubergines recipe. There are just a few more spices to add which gives it an extra dimension.

Serves 3

You will need:

  • 4 zebra aubergines chopped into wedges

  • ¼ can of coconut milk

  • 2 tbsp of red pepper paste

  • 2 Garlic cloves minced

  • Thumb of crushed ginger

  • ½ tsp Tamarind paste

  • Ghee

  • Salt and pepper to taste

  • ½ tsp of Turmeric powder

  • 1 tsp of Cumin powder

  • 1 tsp of Cinnamon

  • 2 tbsp of dried fenugreek leaves

AUBERGINES

  • Put red pepper paste, coconut milk, salt and pepper into a blender with a little bit of water and blend to a fine sauce and set aside.

  • Next heat ghee in a pan on medium heat. Once hot, add the aubergine wedges, keep turning them so they are cooked evenly on both sides. Cook them for about 10-15 minutes until they are golden and soft. As soon as they are soft, remove them from the pan and set aside. 

  • In the same pan, add the minced ginger and garlic and cook for a couple of minutes until fragrant. Then add the turmeric powder and black pepper and cook for a further few minutes on a low heat.

  • Next add the blended sauce and tamarind paste. Cook for a couple of minutes until the sauce has thickened and caramelised before stirring in the spices.

  • Now add the aubergines back in, turning them gently to coat them in the sauce. When they are well combined it is ready to place up.

  • I served mine with yellow dhal, cooked bitter gourd and fluffy basmati rice. 

Avi Sehmbi