Today I’d like to share my recent concoction with you, a lovely spiced aubergine dish that I threw together recently; packed full of fresh vegetables and spices, it’s full of goodness as well as flavour..
I’ve recently been filling jars with my own ginger paste and garlic paste by blending up fresh peeled and chopped ginger and the same with bulbs and bulbs of garlic, so that I’ve got it readily to hand. I’ve also created a jar of ginger-garlic-chilli paste by mixing them up with a few fresh small green chillies – again, so useful to have ready to go! And whilst I’ve been at it, I put together a ‘curry paste’ full of basic flavours ready to add to any Indian dish, including this aubergine bhaji.
Garlic – 3 bulbs, all cloves peeled
Ginger – a good hand sized piece of fresh garlic, peeled
Green chillies – 3 small, stalk removed (add more for your taste)
Turmeric – 1 tsp
Ground cumin – 2 tsp
Ground coriander – 2tsp
Blend it all together and store in a well sealed jar in the fridge. This can form a good base or starting point for any curry.
2 tbsp oil of your choice, I used coconut oil
1 tbsp yellow mustard seeds
2 medium red onions, peeled and roughly chopped
2 medium aubergines, cut into chunks
2 medium tomatoes, roughly chopped
2 tbsp curry paste (above)
2 tbsp tomato puree
1/2 tsp amchoor powder (dried mango powder)
Heat the coconut oil in a large pan over a medium heat and add the mustard seeds
As the seeds start to sizzle and before they start popping everything, add the chopped onions; cook for 10-15 minutes until nicely browned; it’s worth the time and effort to get the onions really tasty
Add 2 tablespoons of curry paste and cook for a few minutes to cook off the rawness; you may need to add a splash of water to loosen the mixture from the base of the pan
Add the tomato puree and stir through, then add the aubergine chunks and the tomatoes and cook it all until everything is soft and cooked through; you may need to add some water if it seems too dry
Towards the end add the amchoor powder for a slight shot of sourness, you can use lemon juice as an alternative
NOTE: you can add more spice or heat to this dish based on your taste
And now you also have some curry paste ready to hand in your fridge 🙂
I’m also sharing the dish with everyone at Throwback Thursday with Alli, Quinn, Meaghan, Mollie and Carlee, and Cook Once Eat Twice with Corina – this is a perfect dish to cook a huge pot of and eat over several days. It just gets better!
All of the spices are from Spice Kitchen UK, all of the fresh produce is from my local market, and all of the inspiration is from lots of YOU 🙂 thank you xx