Brinjal curry

serves 4
ingredients
300g/11oz aubergine, cut into
2.5cm/1in cubes
75ml/3fl oz vegetable oil
a little salt
1 teaspoon mustard seeds
20 curry leaves
1 teaspoon skinned and split
urad dal
150g/5oz onions, finely sliced
200g/7oz tomatoes
1 tablespoon tomato purée
1⁄2 teaspoon chilli powder
1⁄2 teaspoon ground coriander
1⁄2 teaspoon ground turmeric

• Soak the aubergine in cold water for 10 minutes. Drain and pat dry with
kitchen paper.
• In a large frying pan, heat 4 tablespoons of the oil over a medium heat.
Add the aubergine and a little salt, and cook for 10 minutes or until the
aubergine is brown and soft. Drain the aubergine on kitchen paper, and
set aside in a warm place.
• Heat the remaining oil in the same pan. Add the mustard seeds and, as
they begin to pop, add the curry leaves and urad dal. Cook, stirring, for
a few minutes or until the dal is golden, then add the onions and a little
salt and cook until the onions are starting to colour, stirring occasionally.
• Add the tomatoes, tomato purée, chilli powder, coriander and turmeric,
and mix well. Add the aubergine and cook for a further 5 minutes,
stirring occasionally, until the tomatoes break down. Transfer the mixture
to a serving dish, and serve immediately.