Bengali Aubergine Bhaji - With Indian Five-Spice
A fragrant dish of aubergines gently simmered with tomatoes and the Indian five-spice panch phoron - and curry gravy, of course
Servings: 4
Ingredients
- 2 large aubergines cubed Peeled or unpeeled as your prefer
- 1 medium onion sliced
- 1 inch piece of ginger root pounded to a paste
- 1-2 fresh plum tomatoes finely chopped or grated or 1/2 can tomatoes
- 2 tbsp mustard or your favourite oil 1 tbsp un-toasted sesame oil and 1 tbsp neutral oil also works well here
- 1/2 tsp whole panch phoron (Indian 5-spice)
- 1 /2 tsp ground panch phoron
- 1.3 tsp ground turmeric powder
- red chilli powder to your taste
- 1 ladlefull restaurant curry paste
- chopped mint and - or coriander for garnish
Instructions
- add whole panch phoran to oil just hot enough for the spices to sizzle and pop whithout burning
- after a few seconds add the onions, coat them in the spiced oil and cook on a low heat until translucent, about 5 minutes
- add in the ginger paste and continue cooking for a further 10 minutes. Add a few drops of water every time the mixture looks dry or like it might stick or burn
- add the cubed aubergines and toss for a couple of minutes, coating them with the spiced oil while you gently brown them - you may need to add a drop more oil
- finally, add in a ladleful of curry gravy and the fresh or canned tomatoes, ground panch-phoran, chilli, turmeric and salt to taste
- simmer, covered with a well-fitting lid, until the aubergines are tender but hold their shape (start checking after about 20 minutes). Add a little water as needed
- adjust the seasoning and garnish with chopped coriander or mint
- serve with your favourite flatbread and a lentil dish