BAINGAN MASALA (Vegan option)

This is a really simple and easy and quick dish to prepare with huge amounts of taste, you will be going back for seconds. The vegan option is also equally as tasty, guaranteed not to be compromised on the flavour.



Serves 2


INGREDIENTS


For the Marinade


500g aubergines, small chunks 2 tsp chickpea flour 1 tsp salt or to taste 2 tbsp plain yogurt (For Vegan option use vegan yogurt or coconut cream) 1 tsp chilli powder 1 tsp ginger paste

1 tsp garlic paste

1 tsp garam masala

1 tsp cumin powder

1/2 turmeric powder

2 tbs coriander leaves

for the MASALA

2 large onion, finely chopped 4 tbsp oil

4 tomatoes, pureed 2 tbsp fresh coriander for garnish 1 tsp red chilli powder

2 bay leaves

1.5 tsp cumin seeds

1.5 tsp mustard seeds

1 cup of water

2 tbs coriander for garnish


INSTRUCTIONS

Marinating the AUBERGINES

1. In a bowl add all the ingredients under FOR THE MARINADE, mix well and set aside while you prepare the Masala.

Making the MASALA

2. Heat a large pan and add 4 tbsp oil on medium heat, add the bay leaves, cumin seeds and mustard seeds, stir fry for 30 seconds and then add the onions, mix well and saute for 3-4 minutes until golden brown.

3. Now, add the tomatoes and saute for 3-4 minutes until the fat separates. Now add the aubergine marinated mixture, mix well and cook on high heat for 3-4 minutes.

4. Now add 1 cup of water and turn the heat to medium, saute for 8 minutes or until the aubergines are soft and cooked through. Turn off the heat and garnish with coriander.

Serve hot with rice, nan, roti.



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