Fried aubergines
Another ‘Indian’ curry
Published in
Jun 16, 2022
Chop 2 egpplant into mouth-sized chunks. (Serves 2).
Fry eggplant in a wok stye plan with coconut oil until golden and well done (consider adding a lid for a bit).
Remove eggplant, make the ‘sauce’:
- Oil
- cumin seeds
- mustard seeds
- fennugreek (if seeds, toast, grind)
- fennel seeds (consider toasting / grinding)
- asafoetida (fry well in a bit of oil)
add
- chopped tomatoes
- coconut flakes
- tumeric powder
- salt / Kashmiri chili poweder to taste
cook well down, add aubergine.
Top with fresh coriander leaves, add lime juice to taste.
Serve with rice and maybe another curry.
