Brinjal Bhajee
(Aubergine curry)
2 tbsp oil
2 bay leaves (Tej Patta if you can find them)
1 tsp panch puran
2 small onions, sliced
1 tsp salt
2 tsp ginger/garlic paste
1/2 tsp turmeric
1 tsp ground coriander
2 tsp chilli powder
3 fresh tomatoes
2 med aubergines, cut into 1 inch cubes
2 green bird eye chillis
a handful of coriander leaves, chopped
Method
1. Heat the oil to medium and add the panch puran and the bay leaves. Wait until the mustard seeds begin to pop.
2. Add the onions; cook until golden and soft.
3. Add the salt. (This draws the liquid from the onions. You want to already have a good fry flavour before you do this). Then add the ginger/garlic and cook gently for a minute or so until the raw smell goes away.
4. Next add the spices to the pan - turmeric, coriander, chilli - and fry for about 30 seconds to release the aromas. Then add 1 of the tomatoes, roughly chopped and cook on a medium heat for about 5 minutes, until the tomato softens.
5. Now turn down the heat to low and add the aubergine chunks and fold in, coating with the masala paste. Place a lid on the pan and allow the aubergine to sweat for around 5 minutes. Stir, and keep cooking with the lid on, on low, perhaps for another 5-8 minutes until fully cooked. The aubergine should be softening and beginning to break up around the edges, but still with some resistance in the middle.
6. Slice the bird eye chillis in half and stir into the bhajee. quarter the remaining 2 tomatoes and also stir in. Add the chopped coriander leaf, and mix. Increase the heat slightly, replace the lid and allow to cook for a further 3-4 mins.
Serve with rice or breads