Wednesday, 19 September 2012

Aubergine/Eggplant Subze (Curry) Recipe

Good evening Gujarati Food Made Easy enthusiasts!

This week's recipe is Aubergine/Eggplant Curry/Subze.

Here it is:
(serves 3 to 4 people)


This is one of my favourite 'curries' ever so I had to share it with you all :) This is not a dish that we used to eat much growing up in Zambia, rather it's something that my mum picked up after we arrived in the UK. I did ask her where she had acquired the recipe,
but as she could not remember, I presume it may have been from any one of the hundreds of 'aunties' we are Indians have. I put 'aunties' in inverted commas as for those of you that don't know, any female elder is addressed as 'aunty'. :)

Right, now you have some background, here is the recipe for the Aubergine/Eggplant 'curry' or 'shaak' as the Gujaratis call it!

Ingredients:

2 medium to large sized aubergines/egg plants (washed and cubed into 2cm cubes)
5 large tbsps sunflower oil
1 tsp cumin seeds
0.5 tsp mustard seeds
1 large pinch papad khar (available from your local Indian food, grocery store)
0.25 tsp asafoetida
1.5 tbsps fresh, ground, green chillies
1 tsp salt (heaped tsp)
2 cloves grated, fresh garlic
1.5 tsp grated, fresh, ginger
0.5 tsp turmeric powder
0.5 tsp red chilli powder
1.5 tsp cumin/coriander mixed powder (available dry at your local Indian grocery store)
1 tsp sugar
3 tbsp warm water
1 tbsp sesame seeds
1 tbsp desiccated coconut (dry)

Optional: 
2 tbsps chopped coriander to garnish

Method:

1. In a large saucepan, heat the oil on a high heat and when the oil is hot, add in the cumin seeds, mustard seeds, papad khar and asafoetida.
2. Once the seeds have slightly browned, add in the cubed aubergines and stir well until the aubergines are coated with the oil. Make sure that the heat is still on a high heat.
3. Add in the green chillies, salt, garlic, ginger, turmeric, red chillies, cumin/coriander powder and sugar and stir well until the aubergines are once again well coated.
4. Add the water and the sesame seeds as well as the desiccated coconut. Once again, stir well.
5. Close the lid of the saucepan and turn the heat down to a low heat.
6. Let it cook for 15 minutes in it's own steam on a low heat until the aubergines are well softened and cooked.
7. Serve and garnish with coriander.

There you have it, the dish is now ready to eat! :) As always, enjoy it and let me know how yours turned out!

'Til next week...!
Bon app├ętit! xx

2 comments:

  1. Yum...this sounds delicious...I'm going to try it this weekend...thank you

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  2. Thanks :) it is delicious indeed :) let me know how it turns out for you x

    ReplyDelete