My Mum can’t get enough of aubergines and I was so happy to see her inventive side come about again when I recently stumbled upon this particular curry in the fridge at our family home. Juicy aubergine full of flavour and the earthiness of the black eyed beans really does make this a fantastic combination.
I told my Mum, that I wanted to learn this curry immediately, so we set off and made it together! The result was delicious! Thanks Mum, I’m always learning from you!
Have a gorgeous day friends, much love, D x
INGREDIENTS
1 tin black eyed beans, drained and rinsed
1 medium aubergine
1 white onion chopped finely
1 large tomato diced
1 small green chilli finely chopped
1 tsp ginger puree
2 cloves garlic crushed
1 tbsp tomato puree
1 tbsp sunflower oil
1/4 tsp mustard seeds
1/4 tsp cumin seeds
Salt to to taste
Pinch of asafoetida
1/4 tsp turmeric
1 tsp cumin powder
Chopped coriander to garnish
METHOD
In a large saucepan, heat the oil on a medium heat with the mustard, cumin seeds and asafoetida. Once they start to pop add the onion, garlic and ginger. Sauté for a couple of minutes
Throw in the aubergine with the rest of the seasoning, combine well. Pour in half a cup of water and stir
Simmer gently for 7 minutes or until the aubergine has softened. Stir in the tomato puree along with the chopped tomatoes and black eyed beans
Simmer for a further 10 minutes on a low heat. Garnish with some fresh coriander. Serve with hot chapatis or naan bread
Shivaay Delights 