Name: Spicy eggplant curry
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 3 tablespoon oil; 1 teaspoon black mustard seeds; 1 medium onion, peeled and finely chopped; 1 medium-hot red chilli, chopped; 2 clove garlic, peeled and finely chopped; 1 teaspoon garam masala; 1/2 teaspoon chilli powder; 2 medium eggplants (about 600g total), cut into thick slices, then small chunks; 1/2 cup canned crushed tomatoes; 1/2 teaspoon salt; 1/4 cup water; 3/4 cup plain unsweetened yoghurt; 1/2 cup chopped coriander

Ingredients

3 tablespoon oil

1 teaspoon black mustard seeds

1 medium onion, peeled and finely chopped

1 medium-hot red chilli, chopped

2 clove garlic, peeled and finely chopped

1 teaspoon garam masala

1/2 teaspoon chilli powder

2 medium eggplants (about 600g total), cut into thick slices, then small chunks

1/2 cup canned crushed tomatoes

1/2 teaspoon salt

1/4 cup water

3/4 cup plain unsweetened yoghurt

1/2 cup chopped coriander

Method

1.Heat oil in a deep saucepan over medium heat and add mustard seeds, cover with a lid and fry for a few minutes until they cease popping.

2.Add onion and chilli, lower the heat, cover with a lid and cook for 5–7 minutes until tender. Stir in garlic and cook for a minute or two, then add garam masala and chilli powder. Fry briefly, then add eggplant cubes.

3.Toss eggplant to coat with the spices, then stir in tomatoes, salt and water.

4.Cover and cook gently for about 25 minutes, until very tender. Watch the heat; if it starts to catch before the eggplant is tender, add 2–3 tablespoons water and continue cooking gently.

5.Before serving, swirl in yoghurt and chopped coriander.

Women's Weekly Food