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Clean recipe · gousto.wiki

Gujarati-Style Aubergine Curry With Cucumber Raita

This method of cooking aubergines originates from Gujarat on India's western coast. A predominantly vegetarian region, pulses and lots of fresh vegetables usually form the base for curries in this area. Here you'll create an aubergine curry known as 'ringra nu shaak'.

Original recipe: gousto.wiki

Yield:
2 servings
Total:
40 min
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Gujarati-Style Aubergine Curry With Cucumber Raita

Ingredients

  1. 2 Aubergine
  2. 5g Black Sesame Seeds
  3. 0.5 x 1tsp Cayenne Pepper
  4. 10g Coriander
  5. 0.5 x 1pcs Cucumber
  6. 15g Fresh Root Ginger
  7. 4 Garlic Clove
  8. 1tsp Ground Coriander
  9. 2 x 1tsp Ground Cumin
  10. 80g Natural Yoghurt
  11. 2 x 1pcs Plain Naan
  12. Red Onion
  13. 32g Tomato Paste
  14. 5.5g Vegetable Stock Mix

Instructions

  1. Preheat the grill to highAdd half your aubergine[s] (you'll use the rest later!) to a tin foil-lined baking tray and pierce a few times with a knife, then put the tray under the grill for 20-25 min or until blackened all over and fork-tenderOnce done, remove the tray from the grill and carefully (it will be hot!) scoop the flesh out of the blackened aubergine into a bowl and season generously with salt – this is your smoky aubergine
  2. Meanwhile, boil a kettlePeel and slice your red onion[s] finelyPeel and finely chop (or grate) your garlic and your gingerPeel and dice the remaining aubergine[s]
  3. Heat a large, wide-based pan (preferably non-stick with a matching lid) over a medium-high heat with 2 tbsp [3 tbsp] [4 tbsp] vegetable oilAdd the sliced onion with a pinch of salt and cook for 8-10 min or until starting to softenAdd the chopped garlic, chopped ginger and diced aubergine then continue to cook for 3-4 minTip: If your pan starts to look dry, add a little more oil!
  4. Once fragrant, add your ground coriander, cayenne pepper (can't handle the heat? Go easy!), half of your ground cumin (you'll use the rest later), tomato paste and your vegetable stock mix with 250ml [325ml] [400ml] boiled waterReduce the heat to medium and cook, covered, for 8-10 min or until the chopped aubergine is cooked through
  5. Dice your cucumber finely and add to a bowlChop your coriander roughly, including stalksGently mash the smoky aubergine with a spoonOnce the chopped aubergine is cooked through, stir the smoky mashed aubergine and chopped coriander through the curry – this is your Gujarati-style aubergine curryRemove from the heat and set aside until serving
  6. Meanwhile, add your natural yoghurt and remaining ground cumin with a pinch of salt, pepper and 1/2 tsp [3/4 tsp] [1 tsp] sugar to the bowl with the diced cucumber and give everything a good mix up – this is your cumin & cucumber raita
  7. Add your naan[s] to a toaster for 1-2 min or until warmed throughOnce hot, spread with butter and sprinkle with your black sesame seeds
  8. Serve the Gujarati-style aubergine curry with the buttered naan and the cumin & cucumber raita to the sideEnjoy!