Recipe Green Aubergine Curry

[Yorky]

Ingredients

• · 12 Thai green aubergines
• · 3 tblsp Olive oil
• · 1 Medium onion, chopped
• · 1 tsp Pureed garlic
• · 1 tsp Pureed ginger
• · 3 or 4 red Thai chilies, chopped
• · 1 tsp Ground roasted cumin seeds
• · 1½ tsp Ground roasted coriander seeds
• · ½ tsp Turmeric
• · 1 tsp Chili powder
• · 150 ml Warm water
• · Salt, to taste

Method

Trim the stalk from each aubergine and cut in half on the vertical axis. Heat the olive oil in a deep frying pan and fry the aubergines, cut side down for about 3 or 4 minutes. Remove and keep aside.

Fry the chopped onion in the same oil until golden brown, adding a little more oil if necessary. Add the pureed garlic, ginger and chilis and stir fry for about 3 minutes.

Add the cumin, coriander, turmeric and chili powder and stir fry for a further 5 minutes. Add a little warm water if the paste dries out.

Return the fried aubergine halves to the pan together with the warm water and salt. Stir well, cover and simmer until the aubergine is cooked through (about 15 to 20 minutes).

 

[Morning Glory]

I like this because it doesn't use coconut milk. Nearly every recipe I look at for Thai green aubergines contains it. I have just two green aubergines left - but I will mix them with purple ones to make this dish. I'll report back...