south Indian authentic aubergine vegetarian curry
When it comes to authentic curries, his south Indian aubergine dish can either be used as a side dish, or as a vegetarian main dish. It’s easy, delicious and great ways to introduce different veggies to your diet.
Servings Prep Time
4people 45minutes
Servings Prep Time
4people 45minutes
Ingredients
Instructions
  1. Cut the aubergine in half – preferably keeping the skin on.
  2. Score the inner part with a knife and drizzle with olive oil. Grill with the skin side up for 5 minutes then turn and grill the other side until soft.
  3. When both side of the aubergine are softly cooked, allow to cool a little. Scoop and chop up the soft inner flesh of the aubergine onto a plate and make sauce.
  4. Heat 1 1/2 tbsp. oil in a heavy pan. When hot, add mustard seeds and cumin seeds. They will start to pop in a few seconds. When they begin to pop, add the sliced onions, garlic and Mama Nagi’s Hot Chilli Paste. Turn the heat to medium and cook until mixture is soft and lightly browned.
  5. Add cayenne pepper, turmeric, garam masala and salt to the onion mixture. Cook spices for a few minutes.
  6. Add tomato puree and 2 tbsp. water. Reduce heat to low. Let the sauce cook gently but don’t allow it to become dry.
  7. Add the cooked chopped aubergine pieces into the sauce, making sure to cover all pieces with the sauce. Add lemon juice.
  8. Cook for 10 minutes stirring occasionally.
  9. Sprinkle chopped coriander leaves on top. Turn off the heat, cover, and leave for a few minutes before serving with rice, pita bread or rotis.