Aubergine Curry Live | Hari Ghotra
Spices are so unique in the flavour they add to your dishes. The combination used here are normally used to make achaar or pickle and they each add a delicate aromatic that is unique to Indian pickles. Cumin add warmth, kalongi add pepper, fennel add aniseed, mustard add bite, fenugreek add bitterness and the chilli adds heat. These spices come together with the over-ridding zing of dried mango or amchoor to give an amazing flavour to this dish.
In this recipe I have toasted the spices and ground them down to produce a thick masala base but if you like whole spices you can keep them whole too.
I will warn you know - make sure you have enough roti's as you will need more then you think to scoop up all that delicious goodness.
Check out my website for the recipe:
https://www.harighotra.co.uk/achaari-...
Ingredients:
Achaari pickling spice blend
1 tsp fennel seeds
1 tsp mustard seeds
1 tsp fenugreek seeds
1 tsp nigella seeds (kalonji)
½ tsp cumin seeds
½ tsp chilli flakes
Masala
1-2 Aubergines, washed and chopped into 5cm pieces
1 tbsp mustard oil or Rapeseed oil
½ tsp cumin seeds
½ tsp asafoetida
1 onion, sliced
2 potatoes, peeled and diced 3cm pieces.
2 cloves garlic, sliced
2 tomatoes, diced
1 tsp salt
1 tsp ginger, grated
2 chillies, sliced
1 tsp turmeric
1 tsp Kashmiri chilli powder
1 tsp coriander seeds, ground
1 tsp mango powder (amchoor)
handful coriander leaves, chopped
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