Ingredients
Scale
- 3 tbsp groundnut oil
- 6 Asian aubergines (or 2 eggplants), quartered
- 3cm ginger, grated
- 3 cloves garlic, minced
- 1 white onion, sliced
- 2 tsp cumin seeds
- 1 tbsp black mustard seeds
- 2 dried red chillies
- 1 tbsp tomato purée
- 2 tsp garam masala
- 400g tin coconut milk
- Salt, to taste
- 1 red onion, sliced
- 15g fresh coriander, chopped
Instructions
- Heat 2 tablespoons of groundnut oil in a wok or large frying pan. Add quartered aubergines and fry until golden brown, then set aside.
- In the same pan, add remaining oil, followed by cumin and mustard seeds. Toast until they pop.
- Stir in grated ginger, minced garlic, and dried red chillies; cook until fragrant.
- Add sliced white onion and salt; sauté until onions are soft.
- Mix in tomato purée and garam masala, then pour in coconut milk; bring to a gentle simmer.
- Return fried aubergines to the pan and simmer for 10 minutes to absorb flavors.
- Garnish with sliced red onion and chopped coriander before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Frying
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 4g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg