Super Easy, Outrageously Tasty, Aubergine Curry (se-ot-ac) Recipe at MyDish

Super Easy, Outrageously Tasty, Aubergine Curry (se-ot-ac)

4 stars based on 3 reviews Rate this Recipe

Method

  • 1. Pre-heat oven to 200 degrees C. Brush both sides of the aubergines with a little of the oil, prick them with a fork and whack them in the oven for 30-35 mins until they are all soft and mushy. Mix all the 'magic masala' ingredients. Set aside.

  • 2. Meanwhile heat the rest of the oil in a saucepan, chuck in the mustard seeds and fry them up for about 2 mins until they start popping and spitting at you.

  • 3. At this point lob in the spring onions, mushrooms, garlic and chopped fresh chilli and fry up for 4-5 mins. Now add the 'magic masala' coating all the ingredients in the 'magic', fry for 3-4 mins. Pause to savour the aroma. Add the chopped tomatoes and simmer for 5 mins.

  • 4. Remove the aubergines from the oven and cut in half lengthways. Scoop out the flesh with a fork (sideways is easier) and mash it up one time.

  • 5. Add the mashed aubergine and chopped coriander and bring to the boil then immediately simmer for 5 mins.

  • 6. Serve with wild rice or chapatti, roti, paratha, naan or anything really. You won't believe how easy and tasty it is!

    • Tips

    • Tip #1 - Grind up the cumin and corainder seeds rather than using allready ground. This adds texture and really pungent flavours. And it's more fun!

      Tip #2 - Don't use whole tinned whole tomatoes - as the seeds disperse they will bitter the flavour.

      Tip #3 - Use aromatic salt for the extra wow factor - (basically salt with a tiny touch of cinnamon powder).

      Tip #4 - Try using mustard oil to add a different slant to the flavour.

      Tip #5 - Reduce down for a lovely thick sauce to scoop up with naan or paratha.

      Tip #6 - Don't be tempted to fry off the aubergine to save time - the baking is what retains the full flavour.

    Comments Add your comment

    • This is brillaint! It's the dish that introduced me to Mydish and I make it all the time. It really does live up to the name you have given it! Thank you.

      by Love baking on Wed Jul 21 2010   reply to this comment

    • I roast the aubergines on the flames instead of putting them in the oven for more authentic smokey taste. I roast them until they are soft and smokey. I then put them in the cold water to remove the outer skin. Mesh as I cook.

      by Shital on Mon Aug 17 2009   reply to this comment

    Ingredients

    • 2 large aubergines
    • 3 tbsp oil
    • ½ tsp black mustard seeds
    • 1 bunch of spring onions finely chopped
    • 115g button mushrooms
    • 2 garlic cloves crushed or finely chopped
    • 1 fresh red chilli. de-seeded and finely chopped
    • 1x 400g can of chopped tomatoes
    • 1 tbsp fresh chopped coriander
    • 3 sprigs of corainder (to garnish)
    • MAGIC MASALA
    • ½ tsp paprika or chilli powder
    • 1 tsp ground cumin
    • 1 tsp ground coriander
    • ¼ tsp ground turmeric
    • 1 tsp salt (aromatic if possible)

    By Views 5503  Added Sun Aug 16 2009


    Impress yourself with this! It is so easy, great tasting and has a really good curry look. This simple curry was given to me by a Sri Lankan lad from the local shop from his mum.

     

    This was given to me be a chap from the local corner shop - he swears by it - his mum used to cook it for him when he lived in Sri Lanka. It makes you feel like, well - oh happy day! Read More

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