Ingredients
Scale
- 3 tbsp groundnut oil
- 6 Asian aubergines (or 2 eggplants), quartered
- 3cm ginger, grated
- 3 cloves garlic, minced
- 1 white onion, sliced
- 2 tsp cumin seeds
- 1 tbsp black mustard seeds
- 2 dried red chillies
- 1 tbsp tomato purée
- 2 tsp garam masala
- 400g tin coconut milk
- Salt, to taste
- Garnish: sliced red onion and fresh coriander
Instructions
- Heat 2 tbsp groundnut oil in a frying pan over medium heat. Add quartered aubergines and fry until golden brown. Set aside.
- In the same pan, add remaining oil. Heat and add cumin and mustard seeds until they pop.
- Stir in dried red chillies, ginger, and garlic; cook for one minute.
- Add sliced onion with a pinch of salt; cook until soft.
- Mix in tomato purée and garam masala, then pour in coconut milk; let simmer gently.
- Return fried aubergines to the pan; let them soak up the flavors for about 10 minutes.
- Prepare garnish by mixing sliced red onion with chopped coriander.
- Serve hot with rice or poppadoms.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Frying
- Cuisine: Indian
Nutrition
- Serving Size: Approximately 1 cup (250g)
- Calories: 290
- Sugar: 5g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 9g
- Protein: 4g
- Cholesterol: 0mg