Go Back
aubergine do pyaza served with in a traditionl indian copper pot
Print Recipe

Aubergine Do Pyaza: Onions Twice

Succulent, chunky aubergine and sweet red capsicums are braised in a rich onion-tomato gravy with cardamon, clove, cinnamon and black pepper, before garnishing with a fragrant top layer of caramelized onions
If the list of ingredients seems a bit long, bear in mind some are optional. Cumin, cardamon and cinnamon you will definitely want. Also powdered turmeric and coriander, plus chilli in some form. And I wouldn't leave out the black pepper. Otherwise, play with the spices, use what you have, and make whatever substitutions work for you
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: any
Cuisine: Indian
Keyword: aubergine, curry, indian, spice
Servings: 4

Ingredients

  • 2-3 large aubergines (brinjal)
  • 2 red or green capsicums coarsely chopped or sliced
  • 4 medium onions finely chopped
  • 1 large white onion or 8-10 shallots sliced
  • 3 cloves garlic finely chopped or pounded in a mortar and pestle
  • 1/2 inch piece of ginger root (optional) finely chopped or pounded in a mortar and pestle
  • 2 medium tomatoes finely chopped or grated or 1/2 tin tomatoes
  • 1 tsp tomato paste (optional)
  • 1/2 - 2/3 cup whole milk or vegan yoghurt or kefir (optional)
  • oil for sautéeing
  • salt to taste

Whole Spices

  • 2 cloves
  • 1/2 stick cinnamon
  • 1 black cardamon split open
  • 2-3 green cardamons split open
  • 8-10 grains black pepper
  • 1/2 tsp cumin seeds
  • 1/4 tsp fenugreek seed
  • 1-3 dried red chillies (eg Kashmiri)
  • 1 large bayleaf

Powdered Spices

  • 1/2 tsp turmeric
  • 1/2 tsp cumin
  • 1 tbsp coriander
  • 1/2 - 1 tsp red chilli powder or more, to taste
  • 1 large pinch dried fenugreek leaf (kasoori methi) (optional)

Instructions

Prepare The Aubergines

  • browning the aubergines greatly improves their flavour, while leaving them partially uncooked ensures they will absorb all the flavour of the masala. Here's three ways to pre-cook your aubergines
    whole aubergine being sutéed in a cast iron wok
  • SAUTÉED WHOLE: shallow frying aubergines whole, skins on, lets you use significantly smaller quantities of oil. Brown them on all sides, then put them aside while you prepare the masala (sauce). I like to remove whatever skin comes off easily, then cut them into four lengthways before carefully placing them into the masala
    roasted aubergines ready for adding to dopiaza dish
  • CHOPPED & SAUTÉED - skins on or off as per your preference. Cut the aubergines into large chunks and sauté in oil until lightly browned. Set aside
  • OVEN BAKED - I think baked aubergines are good with skins on. Toss the chopped aubergines in a little oil, salt lightly, and bake for about 20 minutes at 180 C
  • And if you really can't be faffed, just chuck them into the masala raw. They'll still taste great

Temper the Whole Spices

  • heat a couple of tablespoons of oil
    whole spices being tempered in hot oil as a starter / tarka for many Indian dishes
  • add in the cardamons, peppercorns, cloves and cinnamon. Stir until fragrant
  • add the cumin seeds and let them sizzle until they release their aroma
  • add the fenugreek, chillies, and bay leaf, stir so they don't burn

Make The Masala (Gravy)

  • add the onions to the spice tempering. A large pinch of salt helps to draw out the water. Cook over a very low flame until translucent and lightly browned (15-20 mins)
  • Add the garlic (and ginger, if using). Cook for a further 10 minutes, adding a splash of water to avoid sticking, charring or burning. Cook the onions until until they have completely collapsed and caramelization and umami permeate your kitchen
    caramelized onion - the base of any good curry
  • add the capsicums, with a drop more oil if necessary, and sauté until they begin to soften and change colour
  • add all the powdered spices, mix into the onions-capsicums and sauté for a good half a minute, stirring continuously
    capsicums and ground spices as a base for making dopiza
  • add the tomatoes, season with salt, and simmer until the tomatoes have wilted and the spices have lost their raw aroma. If the masala starts to dry and the spices are still smelling a bit raw, add a splash of water
  • NOTE some cooks look out for the point where the oil separates from the masala. While this is a sure sign your masala is ready, I find you have you use a good amount of oil for this to work. If you want to moderate your oil use, let your nose be your guide
  • when the masala is ready, stir in the yoghurt, if using, and finally add in the aubergines:
    metal pot (Kadhai) with aubergines and curry sauce in the preparation of dopiaza
  • add a scant cup of water (you can add more later), cover with a lid, and simmer until the aubergines are tender but still hold their shape

Caramelize More Onions

  • while the masala is simmering, gently sauté the extra onion or shallots in a tablespoon of oil, butter/ghee, or both, until softened and golden brown
  • half way through cooking the onions, I like to push them aside and throw in just a splash of sherry or other dark vinegar to the pan, waiting until it has completely evaporated before covering the residue with the onions. Season lightly with salt, and, if you've used vinager, consider adding in a soupçon of sugar (I use honey) to balance out any sharpness

Finish The Dish

  • sprinkle the sautéed onions over the finished dish with some chopped coriander and any spring onion greens you might happen to have in your fridge
    aubergine do pyaza served with in a traditionl indian copper pot
  • Serve and enjoy