Try This Aubergine Curry Recipe For A Meat-Free Monday

Are you bored by eating the same brinjal bharta? Then try this tangy, spicy, and juicy aubergine curry (brinjals). In North America, India, or Australia, brinjals are known as eggplants, and in Europe and UK, they are known as aubergines. Eggplant is used in many different dishes to bring a unique texture and mild flavor to the recipes. The eggplant brings a host of potential health benefits and is full of nutrients like fiber, potassium, vitamins, C, B-6, and other antioxidants. Due to the fiber, it may benefit in controlling the cholesterol level and managing body weight. However, eggplant absorbs a lot of oil during frying, so baking an eggplant is a healthy option to prepare a dish differently. So, grab your eggplant and prepare an Aubergine curry dish in less than 30 minutes!

Ingredients you need

For the spice mix:

• 1 cinnamon stick
• 3-4 cloves
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 tsp fennel seeds
• 8-10 red dried chilies
• For gravy:
• 6-7 tbsp vegetable oil
• 1 tsp mustard seeds
• 2-3 sprigs of fresh curry leaves
• 2 medium onions (chopped)
• 1 cup cherry tomatoes
• 1 cup coconut milk
• 250 grams aubergines (eggplant, cut down from the middle into 2 quarters)
• 1-2 tbsp tamarind paste
• 2 tsp jaggery / brown sugar
• Salt to taste

For garnishing:

• 1 tsp coconut flakes
• 1 tsp crispy onions
• ½ tsp sesame seeds
• Fresh coriander leaves

Instructions you need to follow:

1. In the oven's baking tray, lay out the aubergine (eggplant) and lightly sprinkle oil and salt, cover with the foil paper sheet. Roast until they get golden brown.
2. Time to dry roast all the spices in the dry pan. Keep them sauteing so that they don't get burnt. When they’re roasted, grind them into fine powder. You won’t need all the spice powder for the curry; save the rest in an airtight container.
3. Heat the vegetable oil in a pan. Once it is warmed, add curry leaves, mustard seeds and let them sizzle. When they begin to stop, then add onions and saute them for 1-2 minutes.
4. Add 3-4 tablespoons of spice mix and cook for 30-60 seconds. In the mixture add tomatoes, and cover the pan. Cook till tomatoes are falling apart and the oil starts separating.
5. Add the coconut milk to a pan, bring to boil. Simmer for 10-12 minutes.
6. Once the sauce reduces its quantity, add the roasted aubergine into it. And along with tamarind paste, salt, and jaggery/ brown sugar.
7. Cover the pan and cook for 7-10mintues on low flame. Now allow the sauce to coat the aubergine with the gravy of spices.
8. Once they are cooked, adjust the seasoning, and if you want to add some other spice as needed, you can add in this stage and cook it for 5-6 minutes.

Garnish it with chopped coriander, toasted coconut flakes, crispy onions, and sesame seeds. Serve hot with rice or flaky paratha.