Aubergine Masala Fry

with 2 Comments
Aubergine Masala Fry

What I loved about Indian food when I was in India is that so many of the core ingredients were Vegetables we can get all year round. Loads of dishes were with Beets, Carrots, Cabbages, Potatoes, Onions, and Garlic. That said, there are many amazing recipes with our Summer Vegetables such as Tomatoes and Aubergines, which means I have been patiently waiting the last 6 months in order to make them again. This is a particular favourite of mine. Serve with fragrant Basmati Rice and if you have time another Indian dish like Palak Paneer, Spinach with Cottage Cheese.

If you can get hold of Kashmiri Chili from your local Indian grocery shop then do use that. It has a lovely aroma and isn’t too hot. So if you are using another Chili Powder you may want to add a little less of the powder in the beginning and then add some more later should you wish. It’s not a hot dish but should have a gentle heat to it.

Serves 4


For the Aubergine

500 g Aubergine

1 Tsp Salt

1 large Garlic Clove

0,5 Tsp Salt

1/2 Tsp Turmeric

1 Tsp Chili Powder

3 Tbsp Sunflower Oil

Handful fresh Coriander to Serve

For the Paste

30 g Shredded Coconut

75 ml Coconut Milk

2 Large Tomatoes

2 medium Onions

3/4 Tsp Cumin Seeds

1 Clove Garlic

For the Seasoning

2 Tbsp Sunflower Oil

1 Tsp Brown Mustard Seeds

1/4 Cumin Seeds

1/8 Fenugreek Seeds

1/4 Turmeric

1 Tsp Chili


Start by chopping your Aubergine into about 1 cm cubes. Take a large bowl, place the Aubergine in it, cover with cold Water and add 1 Tsp Salt. Leave to soak for 30 minutes.

Meanwhile prepare the marinade for the Aubergine by peeling and chopping one large Garlic Clove, add the Garlic to a Pestle and Mortar with 1/2 Tsp of Salt and grind to a paste, then add the Chili Powder, Turmeric and 1 Tbsp Oil, and mix well. Put to the side.

To make the paste take a small saucepan add the shredded Coconut and the Coconut Milk, bring to the boil, and allow to simmer for a few minutes. The Coconut will be softer and plumper. Roughly chop the Tomatoes, peel and and roughly chop the Onions and Garlic. Take a small frying pan and add the Cumin Seeds. Without using any Oil gently dry roast the Cumin Seeds until they are fragrant, be careful not to burn them. Add all the ingredients to a blender and puree until you have a fine paste.

Drain and rinse the Aubergine and pat dry. Add the marinade from the mortar to the Aubergine and mix well. Leave for another 15 minutes.

Heat a large frying pan, add 2 Tbsp Sunflower Oil and then the Aubergine, lightly fry them until the have softened and are no longer raw. Remove the Aubergine from the pan and put to one side.

Heat the frying pan again for the seasoning. Add the remaining 2 Tbsp Oil and then the Mustard Seeds, turning the heat down slightly when the Seeds go into the pan. Allow the Mustard Seeds to pop, this releases their flavour. Once the popping has reduced add the Cumin Seeds, Fenugreek Seeds, Turmeric, and Chili Powder, mix all together and then add the Tomato and Coconut Paste. Stirring regularly allow the paste to simmer for about 5 minutes. You should see the Oil separate from the paste, when this happens add the Aubergine. Mix well, check for seasoning and serve with freshly chopped Coriander.

If you made this recipe share with me in the comments below what you thought of it!

2 Responses

  1. MiL
    | Reply

    Köstlich! Genau richtig für diesen Samstag!
    * Ein bisschen verwirrt waren wir mit der Zutatenliste für die Marinade: Dort steht Knoblauchpaste, bei der Zubereitung steht frischer Knoblauch (den haben wir dann verwendet).

    • Hannah
      | Reply

      Schön das freut mich sehr! Und danke für das Bescheid mit meinem Knoblauch Fehler, das ändere ich sofort!

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