Shahi Baingan (Eggplant Curry)
Shahi Baingan is a rich, tasty and very decadent way to curry aubergines!
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| Ingredients
For the paste
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Instructions
- Trim the top and bottom off the aubergine and cut into 3 cm (1½") chunks. Place the chunks in a large bowl of water and allow to soak for 15 minutes, then drain.
Prepare the paste
- Heat 1 tbsp of oil in a pan over a medium heat. Add the fennel seeds, coriander seeds and cloves and stir-fry for about 1 minute.
- Add the onion and stir-fry for about 5 minutes or until the onions start to turn brown.
- Add the cashews and continue to stir-fry for 3-4 minutes.
- Remove from the heat and whizz in a food processor or herb mill together with the tamarind concentrate. Add a tbsp or two of water is necessary to give a smooth paste.
Make the curry
- Heat 3 tbsp vegetable oil on a pan over a medium heat. Add the coriander, chilli and turmeric. Stir-fry for 30 seconds.
- Add the drained aubergine and stir-fry for 3-4 minutes.
- Add the prepared paste, the garlic & ginger paste and 125 ml (4 fl oz) of water. Mix well.
- Cover and cook on a low heat for 5-10 minutes or until the aubergines are tender.
- Add the salt, garam masala and jaggery. Mix well before serving.
Titli's Tips
The gravy for this curry should be nice and thick. If yours isn't simply simmer uncovered for a few extra minutes to thicken the gravy.
Nutrition Facts
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Amount Per Serving
% Daily Value
Calories 220
11%
Calories from Fat 146
Total Fat 16.3g
25%
Saturated Fat 8.8g
44%
Unsaturated Fat 7.7g
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Amount Per Serving
% Daily Value
Total Carbohydrate 15.4g
5%
Dietary Fibre 4.1g
16%
Sugars 0.4g
Protein 3.3g
6%
Cholesterol 32.0mgs
10%
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