Chetna Makan's tamarind aubergine curry - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Chetna Makan’ s tamarind aubergine curry By You Magazine - June 13, 2021 If you are an aubergine fan, then this dish is sure to become your next favourite thing. The fried aubergine picks up on the aniseed notes of the fennel and the sour kick from the tamarind. The whole combination is just heavenly. Nassima Rothacker SERVES 2 FOR THE CURRY 1 tbsp sunflower oil pinch of asafoetida (see here) 2 onions, thinly sliced 1 tbsp fennel seeds 1 tsp chilli powder 1 tsp ground ginger 200ml water 1 tsp sugar 1 tsp tamarind paste FOR THE AUBERGINE 1 aubergine, cut into fingers 5cm-7.5cm long 1⁄4 tsp salt 2-3 tbsp sunflower oil To prepare the aubergine, place it on a plate, sprinkle with the salt and set aside for 10 minutes. Meanwhile, heat the oil for the curry in a pan, add the asafoetida and let it sizzle for a few seconds. Then add the onions and cook over a medium heat for 10 minutes until golden. Heat the oil for the aubergine in a large frying pan. Pat the aubergine fingers dry, add them to the hot oil and cook over a high heat for 2 minutes until golden. While the aubergine is cooking, heat a small frying pan, add the fennel seeds and dry-roast over a low heat for a minute. Then use a mortar and pestle to crush them. Add the crushed fennel seeds to the onions and cook for a minute. Then stir in the ground spices and add the fried aubergine with the 200ml water. Cook over a low heat for 10 minutes. Stir in the sugar and tamarind and cook over a high heat for 5 minutes until the sauce thickens, then serve. Now buy the book Chetna Makan’s new book Chetna’s 30-Minute Indian is published by Mitchell Beazley, priced £20. To order a copy for £17.80 until 27 June go to mailshop.co.uk/books or call 020 3308 9193. Free p&p on orders over £20. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved