Burnt Aubergine & Dry Pomegranate Seeds

Food Main Courses Indian Dairy-free Gluten-free Vegan Vegetarian

The burnt aubergines are a great family dish and a delightful Indian vegetarian meal. Preparation time: 30 minutes Cooking time: 60 minutes

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4-6 Servings

Ingredients

4 aubergines, medium size

Key Spices

1 tsp cumin seeds

1 tsp coriander seeds

1 tsp mustard seeds

1/2 tsp black peppercorns

1 inch piece cassia bark

1 bay leaf

1 tsp turmeric powder

1 tsp red chilli flakes

Warming Spices

1 tsp fennel seeds

6 green cardamom, lightly bashed

Other Ingredients

2 tbsp pomegranate seeds

8 fresh curry leaves

1 tsp grated jaggery

6 whole dry Kashmiri chillies

Wet Ingredients

4 tbsp vegetable oil

1 large onion, finely chopped

4 fresh beef tomatoes, roughly chopped

1 tbsp tomato puree

2 tsp pulped garlic

4 tbsp water

Small bunch fresh coriander, roughly chopped

Method

Soak the pomegranate seeds in 3 tbsp of hot water for 10 minutes. Grind in the pestle and mortar, creating a fine paste. Set aside
Using tongs, place each aubergine directly over the flames on a gas hob, turning as the aubergine starts to burn all over and the flesh becomes soft. Alternatively use the grill
Allow to cool before mashing. Set aside
Warm the cumin seeds, coriander seeds, mustard seeds and black peppercorns on a low heat for 1 minute until fragrant. Remove and add to the pestle and mortar and grind coarsely
Warm the oil on a low heat in a large sauté pan and add onions, cassia bark, bay leaf and salt to taste. Sauté for 5 minutes
Add turmeric and red chilli flakes, stir and sauté for 2 minutes
Add the aubergines, beef tomatoes, tomato puree, jaggery, pomegranate paste and curry leaves and sauté for a further 10 minutes, stirring occasionally
Add the Kashmiri chillies, garlic, ginger and green chillies, and sauté for 2 minutes
Add the contents of the pestle and mortar, stir well, and sauté for 10 minutes, until you see that the mixture resembles a paste - add water if it becomes dry
In a dry frying pan, roast the warming spices for 1 minute until fragrant, and add to the large sauté pan
Stir well, add 4 tbsp water and bring to a simmer. Cover and cook for 25 minutes
Turn off the heat, add coriander and serve with fresh chapattis