CHETNA MAKAN’S AUBERGINE CURRY
The Great British Bake Off 2014 runner-up, Chetna Makan, has a talent for balancing spice and flavour that’s led her to publish two cookery books. This moreish vegetarian curry is taken from her new book: Chai, Chaat & Chutney.
Hands-on time 15min, plus standing. Cooking time about
25min. Serves 2
1 large aubergine, cut into chunky pieces roughly 5cm (2in) long ½tsp salt ½tsp ground turmeric 1tbsp sunflower oil, plus extra for deep frying 1tsp panch phoran (see GH tip) 1 large onion, finely chopped 1 small green chilli, finely chopped 1cm (½in) piece fresh root ginger, peeled and finely chopped 2 garlic cloves, finely chopped ½tsp granulated sugar 1tsp English mustard 4tbsp natural yogurt handful of fresh coriander leaves, roughly chopped
Put the aubergine pieces into a bowl and sprinkle over ¼tsp each of the salt and turmeric. Set aside for an hour to extract the moisture.
Heat enough oil for frying in a deep-fat fryer or deep, heavy saucepan (ensuring the pan is no more than one-third full) to 190°C. Line a plate with some kitchen paper.
Wipe the excess moisture from the aubergine pieces using kitchen paper. When the
oil has reached the correct temperature, carefully add the aubergine pieces in small batches and fry for 2min, turning halfway, until golden. Transfer to the paper-lined plate and leave to drain excess oil while you fry remaining aubergine pieces.
Heat 1tbsp sunflower oil in a saucepan over medium heat and add the panch phoran. Cook for a few seconds to release the aromas, then add the onion and chilli, and cook for about 7-8min until the onion is golden brown. Stir in the ginger and garlic and cook for 2min. Then add remaining salt and turmeric, sugar and the mustard and mix well. Continue to cook for 1min, then stir in the yogurt and 4tbsp of water, increase the heat to high and cook for 2min, until the mixture begins to thicken.
Add the fried aubergine pieces to the curry, then cover the pan with a lid and simmer for 5min. Transfer the curry to a serving bowl, sprinkle over coriander and serve hot with rice or chapatti.
GH TIP Panch phoran is available in most supermarkets, or you can make your own using ¼tsp each mustard, cumin, onion, fenugreek and fennel seeds.