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Aubergine and potato

Aubergine and potato curry on Wednesday 16 October 2019

I picked up a pair of aubergines in M&S for 65p each last week. This is how I put to use one of them. It served two of us very generously.

  • 5 small-ish potatoes
  • 1 aubergine, cut into 2cm chunks
  • 3 tablespoons flavourless oil
  • 1 teaspoon cumin seed
  • 1 tablespoon garlic and ginger paste
  • 1 teaspoon salt
  • ¼ teaspoon chilli powder
  • ½ teaspoon turmeric
  • ½ teaspoon sugar
  • 250ml water
  • 4-6 tomatoes, skinned and chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • 1 tablespoon lemon juice or ½ teaspoon amchur

Peel the potatoes, cut into 3-4cm chunks. Parboil them in salted water.

Heat the oil in a sautuese and fry the cumin seeds for 30 seconds before adding the garlic-ginger paste. Fry for another 30 seconds before tipping in the aubergine and parboiled potatoes. Salt everything, and add the turmeric, chilli, and sugar and stir fry for a minute. Pour over about 250ml water, place the lid on the pan and cook for 10 minutes.

Toss in the tomatoes and cook them until they collapse, which should take between five and ten minutes.

Sprinkle over the cumin powder and garam masala and cook for five minutes before adding the amchur, stirring it through, and cooking for a minute longer.

Serve with rice, roti, yoghurt, and chutney.


Goose breast on a bed of bean noodles, with mustard cream and garlic mushrooms and pepper Near the Kersha Pavilion

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