Ingredients (serves 4)
- Vegetable oil
- 2 large aubergines
- 4 onions
- 2 tbsp. ground coriander seeds
- 2 tsp. mustard seeds
- Chili powder (optional)
- 2 tsp. ground turmeric
- 1 tin coconut milk
Slice the onions and place in a bowl. Add the coriander, half the mustard seeds, turmeric, chili powder and a little oil to the onion slices and mix well (kneading the sliced onions gently with your fingers). Set the mixture aside for a few minutes.
Peel aubergines and cut into cubes.
Heat some oil in a pot and toast the remaining mustard seeds at medium heat. Add the onion mixture and allow to sweat. Then add the chopped aubergines after 5 minutes and stir the mixture thoroughly. After a further 2 minutes, add water (½ cup) and coconut milk (½ can) and slowly bring to the boil until the aubergines have softened.
Add salt and pepper to taste. Turn off the heat, add the rest of the coconut milk and serve with rice.
Raita (Joghurt Dip)
Stir a little salt and pepper and ½ tsp. of ground cumin seeds into a tub of yogurt.
By adding one’s favorite (chopped or diced) vegetables and seasonings (e.g. tomato, cucumber, onion, mint) to this basic mixture, one can create a whole variety of delicious raitas.