Mashed Aubergine curry (Eggplant/Brinjal)

When its cold, wet and windy outside (even though we are spring) and we want the sun to shine, there is nothing better than this easy to make curry.  Its full of authentic flavours which make your tongue tingle with delight!

This recipe is bursting with flavours of garlic, chilli and tomatoes and the smokiness delights of the humble aubergine.

The aubergine can have a bitter taste, but when it's cooked it becomes tender and develops a rich flavour. I've seen lots of recipes which say to salt, rinse and drain the vegetable to soften it and to reduce the amount of fat absorbed during cooking, but mainly this method is used to remove the bitterness. However the large, purple ones you see in the supermarket don't need this treatment. You can make rich dishes and it can often be used as a meat substitiute due to its texture.

Aubergines are used in a variety of ways in Indian cooking and many friends have no idea what to do with the amazing vegetable.  Its such an extremely versatile vegetable, it can be used in:

• Aubergine dip
• Vegetable pasta
• Warm vegetable salad
• Grilled aubergine, tomato and hallomi stack
• Great with Mediterranean flavours in cous cous
• Amazing Potato and aubergine curries (see my recipe on the blog)
• Ratatouille
• Stuffed aubergines

The recipes are endless and so much can be done with this vegetable, so next time you're in the supermarket, don't just walk past it, pick it up and experiment!

So today, the recipe is for a mashed aubergine curry (called oro in Gujarati)

Ingredients:
60ml Sunflower Oil
2/3 cloves Garlic
Small bunch of Coriander, washed and finely chopped
400g/Medium size Aubergine
2 medium fresh tomatoes
1tsp Salt
1.5 tsp Cumin and Coriander Powder
0.5 tsp Turmeric

Cooked aubergine

Method
There are two ways to cook the aubergine, so use whichever method works for you:
1. Stick a fork in one end and lightly grill it over a flame, keep turning until the skin is slightly burned and you can take it off
2. Prick the skin with a fork and put in in a microwaveable dish with a lid for 5 mins with a couple of teaspoons of water

I tend to go for the second option as its quicker and easier! once the aubergine is slightly softened chop it in to medium pieces and put to one side.

In a saucepan add the oil and finely chopped garlic, wait for them to sizzle (but not go brown)

The sauce

Add the chopped tomatoes and salt, cumin and coriander powder and turmeric, mix well and leave to simmer for 5 minutes or until the tomatoes cook down.

Next add the Aubergine and mix well, leave to simmer for a further 10 minutes and remember to mix as it can stick to the pan.  You can add a little warm water at this stage if the curry needs it.

That's it! - It doesn't take long but it tastes amazing!

You can have this with chapattis and toovar dahl (lentil soup) - Pictured above.

So like I said, don't walk past this vegetable in the supermarket, try it out and give it a go, would love to hear your comments.