aubergine masala

delicious aubergine curry 


400g aubergine, chopped
½ tsp mustard seeds
½ tsp cumin seeds
½ tsp split urad (white lentils)
¼ tsp (hing) asafoetida
2 dry red chillies
½ tsp coriander powder
3 tbsp coconut cream
1 tsp tamarind paste
A spring of curry leaves
2 tsp oil
½ tsp salt 


1.Heat oil in a non-stick pan.

2.Add the mustard and cumin seeds. Let them splutter.

3.Reduce heat to low-medium and add the asafoetida, dry red chillies and chopped aubergine. Sauté for about 5 mins until the aubergine starts to caramelise.

4.Reduce heat and add the salt, ground coriander, tamarind paste and coconut cream. Mix well.

5.Leave to cook uncovered on low-medium heat for about 10mins until the oil starts to separate.


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Shortlisted for the Great British Food Awards 2019
Deliciously Yorkshire Taste Awards 2019