Bharela Ringan Nu Shaak | Stuffed Aubergine Curry

Updated at: Thu, 17 Aug 2023 02:44:32 GMT

Step 1

In a bowl or plate, add the gram flour, turmeric powder, chilli powder, coriander powder, salt, minced garlic.

Step 2

Add 2 tbsp oil to the mix.

Step 3

Mix together with a fork until it becomes a paste like consistency. Add a little more oil if required.

Step 4

Add in half of the chopped coriander and incorporate into the mix. Leave the other half aside for garnish.

Step 5

Wash your baby aubergines and then with a knife slit them 3/4 of the way through.

Step 6

Add some of the gram flour mix into each of the aubergines. Leave some aside as this will be part of the gravy.

Step 7

Open a tin of tomatoes. Use the tomato juice from the can and mix it in with the remaining gram flour mix. Leave aside to add to the curry later.

Step 8

Heat 2 tbsp oil in a sauce pan. Add 1/2 tsp cumin seeds and 1/2 tsp mustard seeds. Cook for 1 minute. They will splutter in the oil so can cover them.

Step 9

Add in your stuffed aubergines placing them stuffing side up.

Step 10

Add 2 cups of water to the pot. Cover and cook for around 10 minutes or until the aubergines are cooked. Add in 1/4 can of tinned tomatoes at this point (break up roughly before- no need to blend).

Step 11

TIP: press a knife into the aubergines to make sure they are cooked. They should be soft for this recipe so you shouldn't feel any give in the aubergine.

Step 12

Add in the tomato and remaining gram flour spice mixture. Cook for another 5 minutes. We add the remaining mixture in at the end to thicken up the gravy. If this is done at the start, the gravy would start catching at the bottom of the pan and the aubergines wouldn't have a chance to cook properly.

Step 13

Remove from heat. Serve with some chopped coriander as a garnish and enjoy!

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