Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Aubergine in mustard gravy
Serves 6 Starters and mains
Ingredients
- 1kg small aubergines, each cut lengthways into 3 chunks
- 1 litre mustard oil, for deep-frying
- 280g curd (drained yoghurt)
- juice of ½ lemon
For the mustard-chilli paste
- 12 large dried red chillies
- 4tbsp yellow mustard seeds
Method
For the mustard-chilli paste, soak the dried chillies in warm water for 30 minutes to soften, then drain and set aside. Grind the mustard seeds using a spice grinder or mortar and pestle. Transfer to a blender, add the drained softened chillies together with 125ml of water to blend to a smooth thick paste.
Soak the aubergine in water for 10 minutes to remove any bitterness, then drain and pat dry with paper towel. Heat the oil in a kadhai or wok and, when hot, fry the aubergine in batches until softened but not coloured. Drain on paper towel.
Tip all except 2tbsp of the oil from the pan. Add the mustard-chilli paste and fry, stirring constantly, for 10 minutes until fragrant and starting to colour. Stir in the curd, lemon juice and 2tsp salt and cook for 5 minutes. Return the aubergine to the pan, stir to combine, then cook over a moderate heat for another 10-15 minutes. Serve hot.
Advertisement