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Masala Aubergine
Masala Aubergine

Masala Aubergine

Uthika Naidu, of Braised By Uthika, shows us how to make a fragrant, scrumptious, yoghurt-based eggplant curry.

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You Will Need:

  • 1 large aubergine
  • 3 T (45 ml) vegetable oil
  • 1 x sachet Ina Paarman’s Spicy Cajun Flavour Bomb
  • 1 cup (250 ml) plain yogurt
  • 1 T (15 ml) masala
  • 1 t (5 ml) turmeric
  • 1 t (5 ml) cumin seeds
  • 1 t (5 ml) mustard seeds
  • 2 cloves of garlic, peeled and left whole
  • 1 sprig curry leaves, woody stalk discarded
  • salt, to taste
  • ½ cup (125 ml) water
  • a handful coriander leaves, chopped
  • 1 large aubergine
  • 3 T (45 ml) vegetable oil
  • 1 x sachet Ina Paarman’s Spicy Cajun Flavour Bomb
  • 1 cup (250 ml) plain yogurt
  • 1 T (15 ml) masala
  • 1 t (5 ml) turmeric
  • 1 t (5 ml) cumin seeds
  • 1 t (5 ml) mustard seeds
  • 2 cloves of garlic, peeled and left whole
  • 1 sprig curry leaves, woody stalk discarded
  • salt, to taste
  • ½ cup (125 ml) water
  • a handful coriander leaves, chopped

Ina’s Tip

For a bolder flavour, use 2 x sachets Flavour Bomb.

Method:

Slice the eggplant into 1 cm thick rounds, and score them on both sides with a sharp knife.

In a bowl, mix 1 T (15 ml) oil with ½ a sachet Spicy Cajun Flavour Bomb.

Add the sliced eggplant to the Flavour Bomb mixture and toss to coat on all sides.

Heat 1 T (15 ml) oil in a large, wide pan.

Fry the marinated eggplant on both sides until golden brown.

Remove the eggplant from the pan and set aside.

In a bowl, combine the yoghurt, remaining Flavour Bomb, masala, and turmeric.

In the same frying pan, heat the remaining 1 T (15 ml) of oil, and add the cumin seeds, mustard seeds, cloves of garlic, and curry leaves.

Fry for a minute.

Add the yoghurt mixture.

Season with salt and stir to combine.

Add the fried eggplant to the sauce, along with the water.

Bring to a simmer and cook over low heat until the eggplant is tender.

Garnish with coriander.

Serve with naan or roti.

Masala Aubergine

Uthika Naidu, of Braised By Uthika, shows us how to make a fragrant, scrumptious, yoghurt-based eggplant curry.

Masala Aubergine

You Will Need:

  • 1 large aubergine
  • 3 T (45 ml) vegetable oil
  • 1 x sachet Ina Paarman’s Spicy Cajun Flavour Bomb
  • 1 cup (250 ml) plain yogurt
  • 1 T (15 ml) masala
  • 1 t (5 ml) turmeric
  • 1 t (5 ml) cumin seeds
  • 1 t (5 ml) mustard seeds
  • 2 cloves of garlic, peeled and left whole
  • 1 sprig curry leaves, woody stalk discarded
  • salt, to taste
  • ½ cup (125 ml) water
  • a handful coriander leaves, chopped
Ina’s Tip

For a bolder flavour, use 2 x sachets Flavour Bomb.

Method:

Slice the eggplant into 1 cm thick rounds, and score them on both sides with a sharp knife.

In a bowl, mix 1 T (15 ml) oil with ½ a sachet Spicy Cajun Flavour Bomb.

Add the sliced eggplant to the Flavour Bomb mixture and toss to coat on all sides.

Heat 1 T (15 ml) oil in a large, wide pan.

Fry the marinated eggplant on both sides until golden brown.

Remove the eggplant from the pan and set aside.

In a bowl, combine the yoghurt, remaining Flavour Bomb, masala, and turmeric.

In the same frying pan, heat the remaining 1 T (15 ml) of oil, and add the cumin seeds, mustard seeds, cloves of garlic, and curry leaves.

Fry for a minute.

Add the yoghurt mixture.

Season with salt and stir to combine.

Add the fried eggplant to the sauce, along with the water.

Bring to a simmer and cook over low heat until the eggplant is tender.

Garnish with coriander.

Serve with naan or roti.

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