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Ingredients
- 300g/11oz aubergine, cut into
- 2.5cm/1in cubes
- 75ml/3fl oz vegetable oil a little salt
- 1 teaspoon mustard seeds
- 20 curry leaves
- 1 teaspoon skinned and split urad dal
- 150g/5oz onions, finely sliced
- 200g/7oz tomatoes
- 1 tablespoon tomato purée
- 1⁄2 teaspoon chilli powder
- 1⁄2 teaspoon ground coriander
- 1⁄2 teaspoon ground turmeric
Instructions
- Soak the aubergine in cold water for 10 minutes. Drain and pat dry with
kitchen paper. - In a large frying pan, heat 4 tablespoons of the oil over a medium heat.
Add the aubergine and a little salt, and cook for 10 minutes or until the
aubergine is brown and soft. Drain the aubergine on kitchen paper, and
set aside in a warm place. - Heat the remaining oil in the same pan. Add the mustard seeds and, as
they begin to pop, add the curry leaves and urad dal. Cook, stirring, for
a few minutes or until the dal is golden, then add the onions and a little
salt and cook until the onions are starting to colour, stirring occasionally. - Add the tomatoes, tomato purée, chilli powder, coriander and turmeric,
and mix well. Add the aubergine and cook for a further 5 minutes,
stirring occasionally, until the tomatoes break down. Transfer the mixture
to a serving dish, and serve immediately.
