Introduction
Sweet, sour, spicy and nutty, this classic aubergine curry from Hyderabad in South India is next-level comfort food – and a Curry Leaf Cafe bestseller. Traditionally made with baby aubergines, large ones can also be used if needed.
Method
In a large casserole dish/saucepan, heat 100ml of the oil over low-medium flame until it starts to sizzle. Add the ginger & garlic paste and cook until it starts to turn light brown (approx 5 mins).
Add the chopped onion and slow-cook, stirring frequently, until it turns soft and golden (around 20mins). Add the chopped tomato, stir together and cook for a further 5 minutes.
Add the tamarind, peanut butter, tahini, jaggery and spices, then pour in 200ml of water and mix thoroughly – the sauce should be quite thick.
Bring to the boil, then lower the heat to a gentle simmer
Meanwhile, heat the remaining vegetable oil in a large frying pan over a medium-low heat.
When the oil is sizzling add the diced aubergine and fry gently, turning frequently, until soft and light brown – around 10mins.
Using a slotted spoon, transfer the aubergine to the casserole dish, pour in the coconut milk, stir everything together carefully and bring to the boil.
Garnish with toasted sesame seeds (optional) and serve with basmati rice or paratha bread for dipping.
