Aubergine, Tomato And Tamarind Curry
“The tamarind in this curry adds a sweet and sour taste that pairs very well with tomatoes. Tamarind is available at most supermarkets and Indian spice shops. If you buy a tamarind block, make sure to break off a tablespoon and soak it in half cup of water before using,” advises Mokgadi.
Ingredients
- 3 Tbsp Oil
- 2 Tbsp Curry paste
- 6 Curry leaves, finely sliced
- 1 Onion, finely chopped
- 3 Garlic cloves, finely grated
- 1 tsp Fresh ginger, grated
- 2 410g Tinned tomatoes, chopped
- 2 Tbsp 2 Tbsp Tamarind paste
- 2 Tbsp 2 Tbsp Brown sugar
- 4 Aubergines
- Seasoning herb salt to taste
- Handful of fresh coriander, chopped
Instructions
- Heat the oil in a saucepan and add the curry paste and leaves. Fry on medium heat for 2 minutes, then add the onion, garlic and ginger and cook for a further 5 minutes until the onion is soft.
- Add the tomatoes, tamarind and brown sugar. Cook the sauce for 30 minutes, stirring constantly and adding a little water should it get dry. When tasted, the sauce should be well reduced and full of flavour.
- While the sauce cooks, slice the aubergines into wedges and sprinkle some salt over. Leave them to stand with the salt for 10 minutes, covered, then squeeze the moisture out of them.
- Heat an extra 2 Tbsp oil in a pan and fry the aubergines on both sides, until lightly browned.
- When the sauce is halfway cooked, add the aubergines and cook for 15 minutes more. Season with herb salt and stir through the coriander.
- Serve warm with rice, dombolo (steamed bread) or roti.