- 3 large aubergines
- 2 tbsp sunflower oil or any flavourless oil
- 1 tbsp cumin seeds
- 1/2 tsp asafoetida (optional)
- 1 large onion finely chopped
- 8 large cloves garlic peeled and finely chopped
- 3 hot green chillies finely chopped
- 390g tin chopped tomatoes
- 1 tsp ground coriander seeds
- 1 tsp ground cumin seeds
- 1/4 tsp ground cinnamon
- 1/2 tsp ground turmeric
- 1 tsp sugar
- 2 tsp salt
- 250 g baby leaf spinach washed and squeezed of excess water
- Fresh coriander, lemon wedges and chopped green chillies to garnish
Prick each aubergine with a fork a few times and place one on each burner of your gas cooker. Turn the flame on high and cook the aubergines for 8 minutes. Don’t touch or move them during this time.
What is it with Aubergines? Well I think you know by now my attitude to them was changed by the mighty Otto, and I think they make the great mainstay of a veggie meal - and if you use the burning technique then they give a meaty flavour to the meal which combined with the mouth feel, means you dont mis the meat. The fact that this comes immediately after the burnt aubergine chilli is a coincidence of posting rather than cooking. I made the chilli ages ago but did not photograph it so took ages to post. The Aubergine and spinach curry was made last night. It is actually burnt aubergine and spinach curry, but that seemed too much...
I found this recipe through mr google. It is apparently a Gujarati dish called Oroh, and cooked often at home. Having tasted it I can believe it. The original recipe calls for green chillis, which I did not have so subbed in Red. This resulted in a less spicy favour, which actually was fine - I am not sure I want this particularly firey, but each to their own. The recipe also calls for 2 tsps of salt, which I did use. The dish is just on the OK side salt wise - next time I would have this and then allow people to season it themselves. It also, in the best indian tradition, contains a lot of garlic, but the flavour melts together with the others.
A great curry. I served it with rice, the original suggests chapati, which would be just as good - maybe better.