Taken from Mowgli: Street Food by Nisha Katona, this staple dish is a firm favourite in South Asian households! Full vegan and definitely delicious, read ahead for some words of wisdom from Nisha herself.
From Nisha: “Many Indians are vegan. Aubergine/eggplant is India’s best-loved vegetable and the reason for this, my Maa and I reckon, is because it is the closest many Indians get to that meat texture. We always fry the aubergine before we add our curry spices, unlike in Thai cuisine. This adds a caramelised sweetness to the flesh that does much of the legwork in creating the massive flavours in this dish.”
Taken from Mowgli: Street Food
PREP: 10 MINUTES
COOK: 30 MINUTES
4 tbsp vegetable oil
1 tsp panch phoron
1 large dried red chilli
2 large aubergines/eggplants, cut into long, thin 5cm/2 inch slices
¼ tsp ground turmeric
¼ tsp chilli powder
1 tsp salt
1 tsp caster/granulated sugar
juice of ¼ lemon
250g/9oz canned chopped tomatoes
1 tablespoon chopped coriander/ cilantro leaves
1 Put the vegetable oil in a large non-stick frying pan set over a medium-high heat. When hot, add the panch phoron and fry until they start to crackle, then add the red chilli and aubergines and, turning the heat down to low, partially cover and cook for 10 minutes or until the aubergines are golden brown and tender.
2 Stir the ground turmeric, chilli powder, salt, sugar, lemon juice and the canned tomatoes into the aubergine mix and fry for a further 6 minutes until the oil has started to split out of the tomatoes. Garnish with the chopped coriander and serve.
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