Do you ever fancy making a curry at home – but don’t know where to start? In the upcoming months we will teach you a few authentic Indian recipes to let you make some fantastic curries at home.

Baby Aubergine Curry

A recipe you can try in your own time – if you want to make it less spicy – add less chilli – or leave them out all together!

Ingredients:

• 8 baby aubergines
• 1 cup of unsalted peanuts
• 2 tablespoons of Sesame Seeds
• 1 tablespoon of dry coconut powder
• ½ a Cinnamon Stick
• 2 cloves
• 2 green cardamon pods
• 1 tablespoon cumin seeds
• 1 teaspoon of ground cumin
• 1 teaspoon of ground coriander
• ½ tablespoon of ginger paste
• ½ tablespoon of garlic paste
• 1 medium sized onion – finely chopped
• 3 to 4 green chillies (vary to taste!) – sliced as you like them.
• 2 tablespoons of tamarind pulp (use the juice of a lemon + 1 teaspoon of brown sugar if you can’t get hold of this)
• 2 tablespoons of vegetable oil

Preparation

1. Toast the peanuts, sesame seed and coconut together – then make it into a fine paste in a blender.
2. Put the oil into a pan and add the cinnamon stick, cloves and cumin seeds. When the cumin seeds start popping – add the ginger, garlic and onion. Once the onion starts taking on colour add the cumin powder and coriander powder and stir it all together.
3. Add the peanut, sesame and coconut paste and stir in then add the tamarind pulp and stir it all together (you can add a dash of water if it is too dry).
4. Keep this simmering at a low heat – and whilst it is, cook the aubergines using one of the following methods….
5. You can deep fry them until soft. Alternatively – coat them with oil and put them in the oven for 30 minutes at 120 degrees centigrade – just keep a close eye (maybe cover them) to stop them exploding all over the oven due to the heat!
6. Once the aubergines are done – simply add them to the pan along with any chillies you are adding and cook for 10 minutes.
7. A fantastic vegetarian dish – and perfect with freshly cooked rice.