A hot pot of aromas and flavours, this mouthwatering curry tastes superb with roti or a bed of rice.

be_eggplant_curry_with_yoghurt
Serves:  6
Fresh from the garden:  Coriander, eggplant, garlic, tomato
Season:  Summer/autumn

Ingredients

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  • For the tomato sauce
  • Equipment

    What to do

  • 1. Prepare all of the ingredients based on the instructions in the ingredients list.

  • 2. Sprinkle the turmeric over the eggplant.

  • 3. Dry roast the cumin seeds in the small frying pan.

  • 4. Grind the cumin seeds in the mortar and pestle, then set aside.

  • 5. Dry fry and grind the coriander and cumin seeds for the tomato sauce.

  • 6. To make the tomato sauce, heat the oil in a large frying pan on medium heat, add the garlic and cook for 30 seconds.

  • 7. Add the coriander and cumin seeds, along with the tomato and the fresh coriander, and season to taste. Simmer on low while you cook the eggplant.

  • 8. Heat 2 tablespoons of oil in the pan on medium heat and cook the eggplant until golden on both sides.

  • 9. Heat three-quarters of the yoghurt in a saucepan over low heat for 1 minute.

  • 10. Add the cumin and chilli powder to the warm yoghurt.

  • 11. Place a large spoonful of the tomato sauce on each serving platter.

  • 12. Add a layer of the eggplant on top of the tomato sauce.

  • 13. Drizzle remaining tomato sauce over the eggplant and add a dollop of the yoghurt on top.

  • 14. Sprinkle with fresh coriander before serving.

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