spicy aubergine curry
Another weekend adventure in the foot hills behind Quinta da Regalaria. It was a glorious day. Everything coming together spanning sky and earth. Beauty was everywhere. It was almost dark by the time we made our way back to the car, all of us exhausted from scrambling through brambly woods and overgrown paths, up and down hills, blissfully happy with nature’s gift and what we discovered.
And this is what we discovered,……our very own stage. And what a show it was!
spicy eggplant curry
This is a lighter Summer version of the spiced aubergine and sweet potato curry I posted a while back. A good way to use up eggplants in the garden. A very quick and easy meal served with brown rice or quinoa and a garden salad.
1 medium aubergine (cut in small cubes) or 2 small
12 cherry tomatoes/3 tomatoes (chopped into small pieces)
2 tab ghee/oil
1/2 inch piece of ginger, finely chopped
3 cardamom pods
1/2 tspn turmeric
2 -3 cups of water
3/4 cup red lentils
1 tspn rasam powder ( or to taste)
1 tspn tamarind paste (If using dried tamarind, soak 2 Tblsp in hot water and extract the juice)
1/2 tspn jaggery or other sweetener
1 tspn cumin seeds
4 curry leaves (optional)
salt to taste
Sort through the dahl and remove any foreign matter. Rinse well and allow to soak in water while you prepare the other ingredients.
First prepare the aubergine. Peel the skin from the aubergine and cut into 1 cm circles, and then into small cubes. Place in a colander, salt well and set aside to draw out the bitter juices for 10 mins. Chop the tomatoes into small pieces.
Pat the aubergine cubes with kitchen paper.
Place a heavy bottomed cooking pot over medium heat, add 2 Tbsp of ghee/oil and saute the aubergine until partially softened. Add the tomatoes, cardamom pods, turmeric powder and ginger. Simmer for 10 min with the lid on, stirring occasionally until the tomatoes soften and the flavours in the tomatoes intensify. Rinse the lentils and add to the pot with 2 cups of water. Simmer for 20 – 30 minutes until the lentils are broken down. You may need to add water depending on the consistency you desire.
In a separate pan, heat a little ghee, add the cumin seeds. When they darken a few shades, add the curry leaves and rasam powder. Add to the lentils with the tamarind paste and jaggery. Add salt and lots of fresh coriander. Taste and adjust the seasoning. Optional to add a handful of spinach, or kale and gently warm through.
Goodness shared from Stacey