Tomato and Aubergine Bhuna Curry Recipe

Tomato and Aubergine Bhuna Curry Recipe

A zesty tomato and eggplant curry infused with fresh ginger, chili, and garlic, and seasoned with roasted cumin, coriander, mustard, and fennel. Pair this flavorful vegetable bhuna with warm naan bread and a refreshing cucumber raita.
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Total Time 50 minutes
Course Main Course
Cuisine Indian
Servings 2

Ingredients
  

Bread

  • 2 single naan bread

Raita

  • 0.5 whole cucumber
  • 4 sprig fresh coriander
  • 2 tsp fresh lemon juice
  • 180 ml yoghurt

Curry

  • 2 tsp brown mustard seeds
  • 1 tsp chilli flakes
  • 2 tsp coriander seeds
  • 1 tsp cumin seeds
  • 5 leaves curry leaves
  • 1 tsp fennel seeds
  • 0.5 whole fresh chilli
  • 2 cm fresh ginger
  • 3 cloves garlic
  • salt (to taste)
  • 2 whole shallots
  • 6 whole tomatoes
  • 150 ml water
  • black pepper (to taste)
  • 2 tbsp sunflower oil
  • 2 whole aubergine
  • 4 sprig fresh coriander

Instructions
 

  • peel and grate the cucumber, squeeze the lemon(s) . wash and finely chop the fresh coriander, place all the raita ingredients in a bowl, stir to mix the ingredients, Refrigerate
  • cut the aubergines into 2 cms thick slices, place the slices on paper towel and sprinkle salt onto the aubergines, leave for five minutes, rinse the aubergine under running water to remove salt, set a side
  • heat the frying pan, ensure the pan is hot, Add the chilli flakes and all the seeds to the frying pan and stir continuously until the seeds are a darker shade, empty into a mortar or spice grinder, grind the seeds
  • using half the oil coat the aubergine slices in oil using the pastry brush, gently heat the frying pan, cook the aubergine slices in batches in the frying pan turning regularly until golden brown, cut the aubergine slices into quarters, set a side
  • peel and crush the garlic using the garlic crusher or chop finely, wash and finely chop the chilli, peel and grate the ginger, peel and finely chop the shallot(s)
  • heat the remaining oil in the frying pan, add the shallots, cook for 5 minutes, add the garlic, chilli and ginger, cook for a minute or two
  • wash and chop the tomatoes, add the tomatoes and curry leaves to the frying pan, cook until the tomatoes form a paste, add the roast spices, cook for a minute or two, set the oven to 165C 365F or gas mark 3
  • add the aubergine to the frying pan, cook for 5 minutes, add the water, Bring to the boil
  • taste and season with salt and pepper if necessary, add the contents of the frying pan to a casserole dish, add a lid, place in the oven, cook for 20 mins
  • wrap the naan bread in foil and warm in the oven, cook for 5 minutes
  • wash and finely chop the fresh coriander, remove the curry from the oven, place the curry on a serving plate, sprinkle with coriander, remove the naan from the oven and add to the serving plate, serve with the raita
  • if cooking extra for the freezer store the extra curry in a freezable container allow to cool and then place in freezer
Keyword Tomato and Aubergine Bhuna Curry Recipe
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Article Categories:
Vegetable Meals

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