Bayside Baingan

Bayside Baingan

This recipe is a sneak preview of over 80 other easy to cook, scrummy recipes from my cookbook, Urban Rajah's Curry Memoirs . This easy to cook, quick to eat aubergine curry recipe will leave you yearning for more, so indulge your appetite and order a copy now.

Serves 4

  • 2 fat aubergines
  • 1 onion, sliced
  • 3 tbsp vegetable oil
  • ½ tsp turmeric powder
  • ½ tsp chilli powder
  • 250ml chopped tinned tomatoes
  • Pinch of salt
  • ½ tsp sugar
  • 1 tsp Panch Puran (optional)
  • Half a lemon

Method

This dish takes advantage of the aubergine’s vulnerability, and they will end up nicely crushed. First dice the aubergines. Fry the onion in the oil in a largish pan on a low to medium heat until soft and brown. Add the aubergines and cook until they’re soft and have yielded a little moisture. With the back of a cooking spoon (I use a wooden one), crush these little baingan cubes until they’ve splayed out a little. Now add the turmeric, chilli powder, tomatoes, salt, sugar (and panch puran, if using). Mix it up thoroughly. After 15 minutes, the edges of the pan should be sizzling a little with the activity of the ingredients and starting to crackle. Keep stirring, and taste a little, seasoning further if required. Just before serving, add the juice of half a lemon. It’s ready; what are you waiting for?

As featured in

CURRY
MEMOIRS

The Story Of Bayside Baingan

‘Welcome to the land of the free and the brave.’

It’s a mantra my father has repeated throughout his twenty-five-plus years in the USA. He identifies this as possibly the freest he’s ever felt, and at the time of his migration he summoned bravery he hoped would carry him to his dreams. His vision of a comfortable life was met with the familiar face of hard graft. He often juggled jobs, working in a gas station, dabbling in financial services, operating concessions, and he had a portfolio career consisting of long hours with little time during the week to cook gourmet curry. Quick-fire recipes consisted of vegetarian dishes that he could eat between jobs and conserve for later. He blended spices from the East with a Californian zeal for healthy eating and well-being. Haste is a key ingredient in this short-on-time aubergine or eggplant indian curry recipe, it refuses to compromise on taste and texture.

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Bayside Baingan

This recipe is a sneak preview of over 80 other easy to cook, scrummy recipes from my cookbook, Urban Rajah's Curry Memoirs . This easy to cook, quick to eat aubergine curry recipe will leave you yearning for more, so indulge your appetite and order a copy now.

Serves 4

  • 2 fat aubergines
  • 1 onion, sliced
  • 3 tbsp vegetable oil
  • ½ tsp turmeric powder
  • ½ tsp chilli powder
  • 250ml chopped tinned tomatoes
  • Pinch of salt
  • ½ tsp sugar
  • 1 tsp Panch Puran (optional)
  • Half a lemon

Method

This dish takes advantage of the aubergine’s vulnerability, and they will end up nicely crushed. First dice the aubergines. Fry the onion in the oil in a largish pan on a low to medium heat until soft and brown. Add the aubergines and cook until they’re soft and have yielded a little moisture. With the back of a cooking spoon (I use a wooden one), crush these little baingan cubes until they’ve splayed out a little. Now add the turmeric, chilli powder, tomatoes, salt, sugar (and panch puran, if using). Mix it up thoroughly. After 15 minutes, the edges of the pan should be sizzling a little with the activity of the ingredients and starting to crackle. Keep stirring, and taste a little, seasoning further if required. Just before serving, add the juice of half a lemon. It’s ready; what are you waiting for?

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CURRY
MEMOIRS
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