50 minutes
Aubergine Bhuna

Aubergine Bhuna with Warm Naan Bread

A hot curry made with aubergine, tomato, fresh ginger, chilli and garlic, spiced with toasted cumin, coriander, mustard and fennel. Served with a warm naan bread and a fresh cucumber raita

How it's doneDirections

Step 1

Peel and grate the cucumber, squeeze the lemon(s) . Wash and finely chop the fresh coriander, place the raita ingredients in a bowl, stir to mix the ingredients. Refrigerate

Step 2

Cut the aubergines into 2 cms thick slices. Place the slices on paper towel and sprinkle salt onto the aubergines. Rinse the aubergine under running water to remove salt set a side

Step 3

Heat the frying pan ensure the pan is hot. Add the chilli flakes, add the seeds to the frying pan Stir continually. Cook till the seeds are a shade darker. Empty into a mortar or spice grinder, grind the seeds

Step 4

Heat the frying pan ensure the pan is hot add a spot of oil. Cook the aubergine slices in batches in the frying pan turning regularly until golden brown. Cut the aubergine slices into quarters set a side

Step 5

peel and crush the garlic using the garlic crusher or chop finely. Wash and finely chop the chilli, peel and grate the ginger, peel and finely chop the shallot(s)

Step 6

heat the olive oil in a pan, add the shallots cook for a minute or two add the garlic and ginger add the chilli to the frying pan cook for 5 minutes

Step 7

Wash and chop half of the tomatoes add to the frying pan with the curry leaves cook until the tomatoes form a paste

Step 8

Add the roast spices to the frying pan cook for a minute or two

Step 9

Add the aubergine to the frying pan cook for 5 minutes. Add the water bring to the boil

Step 10

Add the contents of the frying pan to a casserole dish, add a lid, place in the oven cook for 20 mins

Step 11

10 minutes before the curry is ready wrap the naan bread in foil and warm in the oven cook for 5 minutes Wash and finely chop the fresh coriander

Step 12

Place the curry on a serving plate, sprinkle with coriander add the naan serve with the raita

What you needIngredients

Servings 2
Utensils
  • casserole dish
  • chopping board
  • large knife
  • fish slice
  • frying pan
  • mortar and pestle
  • lemon squeezer
  • grater
  • small bowl
curry
  • 2 Aubergines
  • 1 tsp cumin seeds
  • 2 tsp coriander seeds
  • 1 tsp black mustard seeds
  • 1 tsp chilli flakes
  • 1 tsp fennel seeds
  • 2.5 tbsp sunflower oil
  • 2 shallots
  • 1/2 fresh chilli
  • 3 cm fresh ginger
  • 5 curry leaves
  • 150 ml water
  • 6 tomatoes
  • 1/2 tsp salt
  • 2 naan bread
Raita
  • 250 ml yoghurt
  • 1/2 cucumber
  • 1/2 lemon (fresh juice)
  • 1/2 tbsp chopped coriander

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