Aubergines in a North-South Sauce

Ingredients for Aubergines in a North-South Sauce

• 60ml olive or canola oil

• 1/8 teaspoons ground asafetida

• 1/2 teaspoons skinned urad dal or yellow split peas

• 1/2 teaspoons whole mustard seeds

• 1/2 teaspoons whole cumin seeds

• 1/2 teaspoons whole nigella seeds (kalonji)

• 1/2 teaspoons whole fennel seeds

• 1 medium onion, chopped

• 2 cloves garlic, chopped

• 675g slim Japanese aubergines, cut crossways into 1-inch segments, or "baby" Italian aubergines cut in half lengthways and then crossways, into 1-inch segments

• 2 medium tomatoes, grated), about 300ml 240ml chicken stock or water

• 1 teaspoon salt

• 1/4-1/2 teaspoons cayenne pepper

How to make Aubergines in a North-South Sauce

Pour the oil into a very large frying pan and set over medium-high heat. When hot, put in the asafetida and the urad dal. As soon as the dal turns a shade darker, add the mustard, cumin, nigella, and fennel seeds, in that order. When the mustard seeds begin to pop, a matter of seconds, add the onions. Stir and fry for a minute. Add the garlic and the aubergine. Stir and fry for 4-5 minutes or until the onions are a bit browned. Add the grated tomatoes, stock, salt, and cayenne. Stir to mix and bring to a boil. Cover, turn heat to low, and cook about 20 minutes or until the aubergines are tender, stirring now and then.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.