Madhur’s Fried Aubergines

10 Oct

This is an absolutely delicious dry curry of aubergines stir fried with spices until meltingly soft. It is pretty much the best aubergine dish I have ever tasted.

  • 5 tbsp/75ml mustard oil (reduced oil to 3 tbsp)
  • 1 tsp Panch Poran see Spice Mixes
  • pinch asafetida (optional)
  • 500g aubergines, cubed
  • 2 tsp coriander seeds, ground
  • ¼ tsp ground cayenne chilli
  • ¼ tsp ground turmeric
  • ½ tsp salt
  • ½ tsp ground amchoor (dried sour mango)
  • fresh coriander leaves

Heat the oil in a large wok over a medium flame. If using mustard oil let it get very hot and smoking to reduce its bitterness. Put in panchphoran and asafetida. A second or two later put in the aubergines and stir fry. Turn the heat down and add the coriander, chilli, turmeric & salt. Stir and fry for 15-20 minutes adding a little water every few minutes until the aubergines are tender. By the end of cooking the aubergines will have turned brown. Stir in the amchoor powder and fresh coriander and serve as a side dish or as a main with rice and a yogurt relish.

Recipe Source This recipe comes straight from Madhur Jaffrey’s book A taste of India unaltered by me save to reduce the amount of oil, cook it for a little longer and add a handful of coriander leaves before serving.
NB may need to cook for a little longer to make sure the aubergines are meltingly soft. I found putting the lid on my wok helped.
14/10/2007

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