Brinjal Bhaji (Indian Aubergine Curry)

Ingredients

• 2 Large Aubergines (600g) (diced)
• 3 tbsp Olive Oil (for Roasting Aubergines)
• Salt and Pepper
• 1 tbsp Oil (for Onions)
• 1 Onion (Finely chopped)
• Handful of Fresh Coriander (Cilantro) (Stems - Cooking Leaves - Garnish)
• 1-2 Chillies (finely chopped - adjust amount and type used to your taste.)
• 4 cloves Garlic Cloves (finely chopped)
• 1 tbsp Curry Powder (or garam masala)
• 1 tsp Cumin
• 1/2 tsp Turmeric
• 2 tbsp Tomato Puree
• 1 can Chopped Tomatoes
• 1 tsp Soft Light Brown Sugar (optional)

Instructions

1. 1

   Aubergine: Dice aubergine, place in a large bowl and drizzle with olive oil, stir through to coat.

2. 2

   Roast: Spread aubergine in a roasting tin and season with salt and pepper. Place in preheated oven (at 200 °C fan / 220 °C / 425°F / gas mark 7) for 15 minutes.

3. 3

   Onions: Meanwhile, heat oil in a pan over medium - low heat. Add onions, cook for 5 minutes until softened stirring often.

4. 4

   Coriander: Separate the coriander leaves from the stalks, save the leaves for garnishing, and chop stems for cooking.

5. 5

   Fry: Once onions are soft and golden add coriander stalks, garlic and chilli stir fry for 2 minutes.

6. 6

   Spices: Stir in the spices, and fry for a few seconds.

7. 7

   Paste: Next add tomato puree and stir into a curry paste.

8. 8

   Tomatoes: Add chopped tomatoes.

9. 9

   Sweeten: Taste and add some sugar if you like a sweeter sauce.

10. 10

    Boil: Once cooked, add roasted aubergines to the sauce, stir and bring to a boil for a few seconds.

11. 11

    Simmer for 10 minutes uncovered until the sauce has thickened.

12. 12

    Serve with coriander leaves sprinkled on top.