cook - eat BY O U R R ES I D E NT FO O D I E K ATI E FR A S E R
Khatte Baingan is a sweet and sour curry from Kashmir, and it’s delicious. You can replace aubergine with other available, in season and good value vegetables. Mushrooms, squash, cauliflower and potatoes work particularly well.
-
Cut aubergine into 2cm cubes and pan fry in oil until all sides are browned and flesh is soft. Set aside in a bowl.
-
In the same pan, fry the onion until translucent, add garlic ginger paste and chilli and cook for a further 5 mins on a low heat, stirring regularly.
-
Put all your dried spices in a small bowl then scatter them over your onion mix. Stir well for 45 seconds before adding your tomatoes and a small glass of water, and leave to simmer gently.
-
In a small pan, mix the tamarind and jaggery/sugar with 100ml water and bring to the boil. Once bubbling, reduce heat slightly and simmer for 3 or 4 mins until you have a thick chutney consistency.
-
Now add the pan-fried aubergines and tamarind chutney to your tomato base and simmer for 10 mins.
-
Finally check seasoning and serve with rice, or naan, and a liberal sprinkle of coriander. A fresh raita goes well too.
Khatte Baingan f o r t wo (o r 4 a s a s i d e ) 1 large aubergine Vegetable oil 1 large onion, finely chopped 50g minced garlic ginger paste 2 green finger chilli, chopped 1/2 tsp cumin seeds 1/2 tsp fennel seeds 1/2 tsp ground coriander 1/2 tsp turmeric 400g chopped fresh tomatoes or tin of chopped tomatoes 1 tbsp jaggery/brown sugar 1 tbsp tamarind concentrate 1 tsp salt Coriander to serve 20
THE LIST FROME
Recipe
Katie runs hēt – a Frome-based takeaway serving up tasty food with heat. Follow on Instagram @het_frome or email hetfrome@gmail.com to order.
