GURMIT KAUR'S AUBERGINE MASALA
4 tbsp sunflower oil
2 large aubergines, chopped
into 4cm cubes
350g new potatoes, halved
2 tsp cumin seeds
1 tsp mustard seeds
1 tsp fenugreek seeds
1 large onion,finely chopped
3 dried curry leaves
3 tbsp tomato pure
1 tbsp garlic paste
1 tbsp ginger paste
1 tsp ground turmeric
3 tbsp chopped fresh
For the rice
pinch of salt
300g basmati rice
Heat 2 tablespoons of the oil in a large frying pan on a high heat
Add the aubergines and fry, stirring often, for 10 minutes or until
well browned. Tip the aubergines into a large bowl and set aside.
Reduce the heat to medium-high and add 1 tablespoon of the oil
to the pan. Add the potatoes and fry, stirring often, for 10 minutes
or until golden brown.
Add the fried potatoes to the aubergines and set aside.
Heat a large pan on a medium-high heat, add the cumin, mustard
and fenugreek seeds and toast until fragrant, 2-3 minutes. Then
add the remaining oil and, when it is hot, add the onion and curry
leaves and fry for 10 minutes until soft and golden.
Add the tomato pure and cook for 2 minutes, then add the
garlic paste, ginger paste, turmeric and tomatoes. Cook for about
5 minutes, until the tomato juice has evaporated and the mixture is
starting to dry out in the pan.
Meanwhile, prepare the rice. put the water and salt in a pan and
bring to the boil. Add the rice, reduce the heat slightly, cover and
boil for 10 minutes. Remove the pan from the heat keeping the lid
firmly on, and set aside for 10 minutes.
Add the fried aubergines and potatoes to the curry pan, along with
the water. Bring to the boil, then reduce the heat to a simmer, cover
and cook for 15 minutes, stirring occasionally.Remove the lid and
simmer for 5-10 minutes or until the vegetables are tender. Add
half the chopped coriander and stir through.
Remove the lid from the rice and fluff up with a fork. Serve
alongside the curry, sprinkled with the remaining coriander.