750 g aubergines
4 tbsp salt
2 tbsp vegetable oil
1 large onion, finely chopped
4 garlic cloves, finely chopped
1 tbsp fennel seeds, lightly crushed
1 tsp ground fenugreek
1-3 tsp hot chilli powder
1 tbsp ground coriander
1 tsp ground turmeric
2 x 400 g tins chopped tomatoes
1 vegetable stock cube made up to 300 ml boiling water
natural yogurt, to serve
4 tbsp salt
2 tbsp vegetable oil
1 large onion, finely chopped
4 garlic cloves, finely chopped
1 tbsp fennel seeds, lightly crushed
1 tsp ground fenugreek
1-3 tsp hot chilli powder
1 tbsp ground coriander
1 tsp ground turmeric
2 x 400 g tins chopped tomatoes
1 vegetable stock cube made up to 300 ml boiling water
natural yogurt, to serve
method
1. Trim the aubergines, then cut into small cubes. Place in a large mixing bowl and toss in the salt.
2. Set aside for 20 minutes. This will help to withdraw the excess water from the aubergines.
3. Drain and ekitchen paper.
4. Heat the oil in a large saucepan and gently fry the onion, garlic, fennel and fenugreek for 4 - 5 minutes until softened but not browned.
5. Stir in the aubergines and stir fry for a further 5 minutes.
6. Add chilli powder to taste, coriander, tumeric, tomatoes and stock.
7. Bring to the boil, cover and simmer gently for 20 minutes until tender.
8. Serve with natural yogurt and poppadoms.
2. Set aside for 20 minutes. This will help to withdraw the excess water from the aubergines.
3. Drain and ekitchen paper.
4. Heat the oil in a large saucepan and gently fry the onion, garlic, fennel and fenugreek for 4 - 5 minutes until softened but not browned.
5. Stir in the aubergines and stir fry for a further 5 minutes.
6. Add chilli powder to taste, coriander, tumeric, tomatoes and stock.
7. Bring to the boil, cover and simmer gently for 20 minutes until tender.
8. Serve with natural yogurt and poppadoms.
serving amount
serves: 4
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