eat:

Aubergine Masala

A classic vegetarian dish that showcases the rich flavours of Indian cuisine.
  • Preparation Time: 15 minutes
  • Cooking Time: 35 minutes
  • Total Time: 50 minutes
  • 2 large aubergines (eggplants), cut into 2.5 cm cubes
  • 2 tablespoons vegetable oil
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 2.5 cm piece of ginger, grated
  • 2 green chillies, slit lengthwise
  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder (adjust to taste)
  • 1 tsp garam masala
  • 4 medium tomatoes, pureed
  • 120 ml water
  • Salt to taste
  • Fresh coriander leaves, chopped for garnish
  1. Heat the vegetable oil in a large pan over medium heat.
  2. Add the cumin seeds and let them splutter for a few seconds.
  3. Add the chopped onions and sauté until they turn golden brown.
  4. Add the minced garlic, grated ginger, and slit green chillies. Sauté for a minute.
  5. Add the coriander powder, turmeric powder, red chilli powder, and garam masala. Stir well to combine the spices with the onion mixture.
  6. Pour in the tomato puree and cook for about 5 minutes until the oil starts to separate from the masala.
  7. Add the cubed aubergines (eggplants) to the pan and mix well to coat them evenly with the masala.
  8. Pour in the water, season with salt, and give it a good stir.
  9. Reduce the heat to low, cover the pan, and let the aubergines simmer for about 20-25 minutes until they are tender and cooked through, stirring occasionally.
  10. Once the aubergines are cooked, garnish with fresh chopped coriander leaves.
  11. Serve the aubergine masala hot with steamed rice, naan bread, or roti.
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In this recipe:

Tender eggplant pieces are cooked in a spicy and aromatic tomato-based sauce, resulting in a satisfying and hearty meal. This dish pairs well with steamed rice, naan bread, or roti.

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