I’ve been trying to branch out in my cooking recently and attempt something new. I’m always tempted to stick tomatoes in every single curry I make; tomatoes are my definite cooking comfort zone.This curry has no tomatoes and at several points during the creation of this dish I almost panicked and threw them in, but I’m really glad I didn’t. This is a tasty, versatile and filing dish that is fabulous with rice or as dosa/wrap filling. It does take a bit of time to prepare, but most of that is just boiling some potatoes and leaving them to do their thing whilst you watch Netflix.
What you need: Four chopped potatoes, half an aubergine cut into small chunks (make sure all the chunks have some purple skin on them), a tin of chickpeas, a quarter of a cup of vegetable stock (you don’t need much), olive oil, a large chopped onion
Spices: Mustard Seeds, Chilli flakes, Fenugreek, Asafoetida, Cumin seeds, Garam Masala, three Bay Leaves, a generous amount of Salt and Pepper, a sprinkle of Chilli powder, Cumin and Cinnamon (optional)
Note: As always the spices should be used to match your personal tastes. I like spicy food so I add a lot of chilli, but maybe your looking for a milder flavour in which case you could leave the chilli powder altogether. Don’t go too easy on the cumin seeds, fenugreek or chilli flakes though because they do kind of make this curry.
1: Chop and boil potatoes and leave for 20-30 minutes depending on how paranoid you are (I hate hard potatoes with a passion so tend to leave them boiling for a little longer than most). Whilst the potatoes boil, chop the aubergine and leave to soak in cold, salted water for around 15-20 minutes.
2: Heat oil in a large saucepan and add asafoetida. When the oil has been heating for a few minutes (probably the amount of time it takes to chop the onion) add the mustard seeds. When the seeds have started to pop, add chopped onion and fry on a high heat for at least five minutes, then turn to a low heat and stir occasionally for a few more minutes. I normally add a sprinkle of fenugreek, garama masala, cumin and chilli at this point.
3: Add some more oil, turn up the heat and add chopped aubergines and fry for it all for a few minutes. Don’t be afraid to add some more oil as the aubergines lap it right up, but be careful not to saturate.
4: Add the potatoes and fry for a few more minutes. Then add chickpeas, some more spices and a small amount of stock and turn down the heat.
5: Stir occasionally for about 10-13 minutes