spicy aubergine curry

3rd September 2013

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Another weekend adventure in the foothills 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!

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spicy eggplant curry

Serves 4

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.

ingredients 

¾ cup red lentils

1 medium aubergine

12 cherry tomatoes, finely chopped

2 Tbsp ghee/oil

3 cardamom pods

½ tsp turmeric powder

½ inch piece of ginger, finely chopped

2 -3 cups water

voggarane

1 Tbsp ghee

1 tsp cumin seeds

6 curry leaves (optional)

1 tsp rasam powder

1 tsp tamarind paste (If using dried tamarind, soak 2 Tblsp in hot water and extract the juice)

½ tsp jaggery/brown sugar

1 tsp fine rock salt

½ cup fresh coriander leaves

preparation 

1.  Rinse the dal until the water runs clean, the refill and allow to soak while you prepare the other ingredients.

2.  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 minutes, then pat the aubergine cubes with kitchen paper.

3.  Chop the tomatoes into small pieces.

4.  Place a heavy bottomed cooking pot over medium heat, add ghee/oil and saute the aubergine until partially softened.

5.  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.

6.  Drain the lentils and add to the pot with 2 cups water – simmer for 20 – 30 minutes until the lentils are soft and broken down.  You may need to add water depending on the consistency you desire.

prepare the voggarane

7.  In a small pan, heat a little ghee, add the cumin seeds; when they darken a few shades, add the curry leaves and rasam powder.

8.  Pour the voggarane into the lentils with the tamarind paste, jaggery and salt, stir through the fresh coriander.  Taste and adjust the seasoning.  Optional to add a handful of spinach or kale and gently warm through.

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Goodness shared from Stacey

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3 comments

  • Kristin

    Dearest Stacey,

    I thought, “I’ll see if there is a new post”. It looks like it was a breath-taking day! So good to see everyone, I could almost reach through and feel the sun on my skin, taste the gardens delights….

    Xo, kristin

  • Anna Gatmon

    Got a few small eggplants in our weekly veggie box and remembered you had done some delicious looking dish with it. So just made it. Yummy. Turned out so delicious. Came out more on the sweet side then spicy, but still delicious on brown rice. I also recognize the location. Magnificent. How did you get the kids up there?

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