I had a wonderful baby aubergine curry in Pushkar, Rajasthan and it goes something like this …
Make a paste with onions, garlic, cumin, garam masala, turmeric, coriander stalk and root and chilli.
Fry this in some oil for a few minutes to bring out the flavours and then add fresh or tinned tomatoes, cardamon pods, mustard seeds and aubergine.
Simmer gently for 40 minutes and serve with fresh coriander and a squeeze of lime juice.
Lovely as a stand alone dish, or served with grilled fish, chicken or lamb.
2 thoughts on “Pushkar Aubergine/Eggplant Curry”
Thanks for posting that in response to my request for what to do with my bumper harvest of aubergines, that is going on the menu!
Sarah we made this for dinner last night and it was fantastic. Thank you.