Hyderbadi bagan aloo masala
Try this gorgeously versatile dish at home - have as an appetiser, side dish or as a light main.
- 8 baby aubergines
- 25ml vegetable oil
- 4 rooster potatoes, peeled and diced
- 2 onions, finely chopped
- 1 tablespoon turmeric
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon chilli powder
- 1 teaspoon finely chopped ginger
- 1 pinch salt
- 100ml coconut milk
- 4 tomatoes, coarsely chopped
- A small dash of water
1 Fry the aubergine in some oil, giving colour all over. Remove and fry the diced potato and onion until golden and just starting to soften.
2 Add all of the spices, ginger and seasoning and sweat them for a few more minutes until they give up their flavour and aroma.
3 Then it’s time to add the aubergines back into the mix. Add the coconut milk and water and simmer with a lid for ten minutes.
Tip: We serve ours with coriander leaves and a wedge of lime.
Recipe credit: Kinara Kitchen
Photography credit: Harry Weir, assisted by Brian Clarke