Smoky aubergine, tomato and peanut curry

A take on Baingan Bharta, a largely northern Indian recipe of mashed roasted aubergines, tomatoes and spices. The roasted aubergine gives a gorgeous smokiness to the curry.

Contrary to what I'd normally recommend, go easy on the spice quantities when making the chaunk (curry tempering). The smoky aubergine should be the star performer here.

After peeling, roughly mash the burnt smoky aubergines and add to a bubbling spicy tomato curry base. The aubergine shouldn't get lost in a mass of sauce, so be frugal with the tomato curry base.

Cook for 5 minutes.

Dry roast some peanuts in a frying pan until they're a couple of shades darker then lightly crush.

Mix the crushed peanuts into the curry and scatter some chopped coriander on top.

Perfect served with cumin rice.

1st September 2017

Category: Recipes