Wengyachen Bharit (Curried Aubergines [Eggplants]) recipe
ingredients
1 kg (2 lb) Aubergines (eggplants)
40 g (1 1/2 oz) 3 Tbs Butter
3 Medium onions, finely chopped
4 Garlic cloves, crushed
piece Fresh root ginger, peeled 5 cm (2 in) and finely chopped
2 Green chillis, seeded and finely chopped
1/2 bunch Coriander leaves, chopped
1 tsp Turmeric
1 tsp Ground cumin
1 tsp Salt
175 ml (6 fl oz) 3/4 cup Yogurt
2 tsp Sugar
40 g (1 1/2 oz) 3 Tbs Butter
3 Medium onions, finely chopped
4 Garlic cloves, crushed
piece Fresh root ginger, peeled 5 cm (2 in) and finely chopped
2 Green chillis, seeded and finely chopped
1/2 bunch Coriander leaves, chopped
1 tsp Turmeric
1 tsp Ground cumin
1 tsp Salt
175 ml (6 fl oz) 3/4 cup Yogurt
2 tsp Sugar
method
1. Preheat the oven to moderate 180cC (Gas Mark 4, 350°F).
2. Make three slits in each aubergine (eggplant) and arrange them in a baking dish. Put the dish into the oven and bake the aubergines (eggplants) for 1 hour, or until they are soft. Remove from the oven and set aside to cool.
3. When they are cool enough to handle, scoop the pulp from the skins and transfer to a bowl. Mash to a smooth puree. Discard the skins.
4. Melt the butter in a large saucepan. Add the onions and fry until they are golden brown. Stir in the garlic, ginger and chillis and fry for 3 minutes, stirring constantly. Stir in the coriander, turmeric and cumin. Cook for 1 minute, stirring constantly. Stir in the aubergine (eggplant) puree and salt. Cook for 5 minutes, stirring frequently.
5. Stir in the yogurt and sugar, then remove from the heat. Transfer to a warmed serving dish.
6. Serve at once.
2. Make three slits in each aubergine (eggplant) and arrange them in a baking dish. Put the dish into the oven and bake the aubergines (eggplants) for 1 hour, or until they are soft. Remove from the oven and set aside to cool.
3. When they are cool enough to handle, scoop the pulp from the skins and transfer to a bowl. Mash to a smooth puree. Discard the skins.
4. Melt the butter in a large saucepan. Add the onions and fry until they are golden brown. Stir in the garlic, ginger and chillis and fry for 3 minutes, stirring constantly. Stir in the coriander, turmeric and cumin. Cook for 1 minute, stirring constantly. Stir in the aubergine (eggplant) puree and salt. Cook for 5 minutes, stirring frequently.
5. Stir in the yogurt and sugar, then remove from the heat. Transfer to a warmed serving dish.
6. Serve at once.
serving amount
4 servings
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