Cream bronzers are a simple summer staple for sun-kissed skin
Cream bronzers are a simple summer staple for sun-kissed skin

Holly O'Neill

Here’s what to expect in seasons 3 and 4 of Netflix’s Bridgerton
Here’s what to expect in seasons 3 and 4 of Netflix’s Bridgerton

Jennifer McShane

‘Comfy Party’ is trending…But what does that even mean?
‘Comfy Party’ is trending…But what does that even mean?

Freya Drohan

‘The risk of clots has been very real for women for many years. Why didn’t they take the pill off the market?’
‘The risk of clots has been very real for women for many years. Why didn’t...

Dearbhla Crosse

This four-bedroom home in Mount Merrion is on the market for €1.15 million
This four-bedroom home in Mount Merrion is on the market for €1.15 million

Megan Burns

This €12 product helped me get rid of ALL my body acne in my thirties (really)
This €12 product helped me get rid of ALL my body acne in my thirties...

Jennifer McShane

An ode to ‘The Real Housewives of Beverly Hills’ and the phenomenon of trash TV
An ode to ‘The Real Housewives of Beverly Hills’ and the phenomenon of trash TV

Sarah Finnan

Image / Editorial

Tasty aubergine masala makes a warming mid-week meal


by Meg Walker
03rd Oct 2018
blank

It was 1976 and our mother was teaching me and my teenage sisters to cook – passing on her recipes. I was the best at making aubergine masala, so she allowed me to call it my signature dish – I’ve made it ever since. Back home in Uganda, I run a restaurant where I serve this along with other local dishes. When I’m in London helping my daughter Munira with my grandchildren, I make it for them and for the women at the Community Kitchen.

Gurmit Kaur’s Aubergine Masala

Serves 4

Ingredients
4 tbsp sunflower oil
2 large aubergines, chopped into 4cm cubes
350g new potatoes, halved
2 tsp cumin seeds
1 tsp mustard seeds
1 tsp fenugreek seeds
1 large onion, finely chopped
3 dried curry leaves
3 tbsp tomato purée
1 tbsp garlic paste
1 tbsp ginger paste
1 tsp ground turmeric
4 vine tomatoes, finely chopped
200ml water
3 tbsp chopped fresh coriander

For the rice
600ml water
pinch of salt
300g basmati rice

Method
Heat 2 tablespoons of the oil in a large frying pan on a high heat. Add the aubergines and fry, stirring often, for 10 minutes or until well browned. Tip the aubergines into a large bowl and set aside. Reduce the heat to medium-high and add 1 tablespoon of the oil to the pan. Add the potatoes and fry, stirring often, for 10 minutes or until golden brown. Add the fried potatoes to the aubergines and set aside.

Heat a large pan on a medium-high heat, add the cumin, mustard and fenugreek seeds and toast until fragrant, 2-3 minutes. Then add the remaining oil and, when it is hot, add the onion and curry leaves and fry for 10 minutes until soft and golden.

Add the tomato purée and cook for 2 minutes, then add the garlic paste, ginger paste, turmeric and tomatoes. Cook for about 5 minutes, until the tomato juice has evaporated and the mixture is starting to dry out in the pan.

Meanwhile, prepare the rice. Put the water and salt in a pan and bring to the boil. Add the rice, reduce the heat slightly, cover and boil for 10 minutes. Remove the pan from the heat, keeping the lid firmly on, and set aside for 10 minutes.

Add the fried aubergines and potatoes to the curry pan, along with the water. Bring to the boil, then reduce the heat to a simmer, cover and cook for 15 minutes, stirring occasionally. Remove the lid and simmer for 5-10 minutes or until the vegetables are tender. Add half the chopped coriander and stir through.

Remove the lid from the rice and fluff up with a fork. Serve alongside the curry, sprinkled with the remaining coriander.

 

blank

Extracted from Together: Our Community Cookbook (Ebury Press, approx €11). Photography by Jenny Zarins.