🍆Tandoori Brinjal Curry
Serves: 4 | Prep: 15 mins | Cook: 30 mins
Ingredients
2 large aubergines (brinjal/eggplant), cut into 2–3cm cubes
2 tbsp neutral oil (sunflower or rapeseed)
1 large onion, finely sliced
2 cloves garlic, minced
1 inch piece of ginger, grated
2 fresh tomatoes, chopped (or 200g tinned tomatoes)
1 tsp tomato purée
1 tsp cumin seeds
½ tsp black mustard seeds (optional)
1 green chilli, slit lengthwise (optional for heat)
200ml coconut milk (or natural yoghurt for a tangier version)
1 tsp salt (adjust to taste)
Fresh coriander, chopped, to garnish
Juice of ½ lemon
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
1 tsp paprika (smoked if possible)
½ tsp turmeric
½ tsp chilli powder (adjust to taste)
Method
1. Marinate the aubergine
Place the cubed aubergine in a bowl. Toss with 1 tbsp oil, half the spice blend, and a squeeze of lemon. Spread on a baking tray and roast at 200°C (fan 180°C) for 20 minutes, turning halfway, until golden and slightly charred.
2. Make the curry base
Heat 1 tbsp oil in a wide pan. Add cumin seeds and mustard seeds; let them pop for 30 seconds. Add sliced onion and cook until golden brown (about 8 minutes). Stir in garlic, ginger, and green chilli. Fry for 1–2 minutes until fragrant.
3. Add tomatoes and spices
Stir in chopped tomatoes and tomato purée. Add the remaining spice blend. Cook on medium heat for 6–8 minutes until the tomatoes break down into a thick masala paste.
4. Create the sauce
Pour in coconut milk (or yoghurt). Stir gently. Simmer for 5 minutes to let the flavours meld. Season with salt.
5. Bring it together
Fold in the roasted aubergine. Simmer for 5–7 minutes on low heat so the aubergine soaks up the sauce. Add lemon juice and adjust seasoning.
6. Finish and serve
Garnish with fresh coriander. Serve with basmati rice, naan, or roti.
Chef’s Tips
For extra smokiness: Place a small piece of hot charcoal in a steel bowl, add a drop of oil, and cover the curry pot for 2 minutes to infuse.
To avoid soggy aubergine: Salt the cubes for 15 minutes before roasting to draw out excess water.
The curry tastes even better the next day as the aubergine absorbs more spice.