All posts tagged: aubergines

Stuffed and Baked Baby Kolhapuri Aubergines

Stuffed and Baked Baby Kolhapuri Aubergines

If you’re a fan of vegetarian Indian main courses that pack enough punch to trounce any meaty curry, look no further. These gorgeous aubergines might be small but the smooth-as-velvet sauce and filling make it an unforgettable veggie curry you’ll want to make over and over again. Stuffed with rich coconut, pistachios and paneer before being baked in a tomato masala containing no fewer than eleven incredible spices (important: in small amounts) to create a beautifully balanced, aromatic aubergine experience. You’ve probably worked out by now that I’m a total aubergine fiend, always thinking about where my next fix is coming from. Whether it’s Slow Cooker Aubergine Makhani or the love of my life, Burnt Aubergine and Spinach Curry, I’m obsessed. Kolhapuri Vegetables and Kolhapuri Chicken are popular dishes from, you guessed it, Kolhapur, Maharashtra in India. These curries are notoriously spicy and almost always contain a killer combo of crimson Kashmiri chillies, black pepper and poppy seeds. I’ve played about with the masala recipe to come up with my own blend, which I think …

Slow Cooker Aubergine Makhani

Slow Cooker Aubergine Makhani

Beautiful, butter-soft aubergines simmered in a rich makhani sauce for three hours are what you’ll be dreaming about tonight. It’s velvety smooth and perfect with basmati rice and fluffy Garlic and Coriander Naan. I’ve recently fallen in love with my slow cooker and have been batch cooking soya mince and black bean chilli, spicy coconut daal and this delicious Aubergine Makhani. The basis my sauce is an irresistible combo of butter (it’s not a makhani without butter!), tomatoes, selective spicing and a touch of cream to finish. It makes for a perfectly-balanced sauce to coat juicy aubergine pieces. Slow cooking is a great way of making sure your aubergines remain chunky and don’t fall apart. If you’re looking for an equally delicious aubergine recipe where they are first blackened, then mashed, head this way. One of my favourite dishes to eat in Indian restaurants is Paneer Makhani or Paneer Butter Masala. If it’s on the menu, there’s a 99% chance I’ll be all over it. After trying it in a number of different restaurants, I …

Burnt Aubergine and Spinach Curry 4

Melt-in-the-Mouth Burnt Aubergine and Spinach Curry

I live and breathe Gujarati food. Simple vegetarian dishes we’d eat every night when I was young are what have inspired my love of cooking today. Oroh was one of those dishes mum would cook as a midweek dinner after our evening swim at our local leisure centre. Oroh is simply a name for smoky aubergine cooked with garlic, onions, tomatoes and chillies. If you’re a fan of North Indian food, you’ll probably know it as Baingan Bharta – the Punjabi version. Oroh is the Gujarati name for it and here’s how we cook it at home. It’s really easy to be afraid of overdoing it with this dish. You might think it’s mad to add as much garlic as my recipe calls for but please do stick with it. The burnt aubergine needs flavours that can stand up to it so that the result is smoky, spicy, punchy and tangy. I learnt to cook this when I was 12 years old and it blew my mind. I thought it was insane to cook aubergines on …

Peanut Masala Stuffed Aubergines

Baby Aubergines Stuffed with Peanut Masala

Stuffing baby vegetables with spicy, nutty masala can be a beautiful thing. It’s nothing new, Gujaratis have been popping a tray of them onto their dinner party tables for years. Stuffed vegetables are, and always have been the ultimate show-off dish – the more extensive the variety of veggies you manage to wangle into the dish, the more fabulous you are. I remember when I was little it was just aubergines, potatoes and onions in our family kitchen. As I grew, we became more and more adventurous with what we put in; it all began with bananas (my granddad used to add these back in Mombasa), then we added peas to the sauce, stuffed baby courgettes, okra, paneer (you didn’t really think I’d miss that one out did you?) and no matter what it was, it still tasted amazing. Go ahead, be fabulous and experiment with your stuffed veggie curry. Today I’m downsizing. Not because I can’t be bothered, but because I know these fresh baby aubergines I got from the market (no lie, I …


Mashed Aubergine and Green Pea Curry

Traditional Gujarati cuisine is about simple ingredients paired with simple flavours. This is not a traditional Gujarati dish, however. Yes, I tweaked it and I’m not even sorry. It grew out of my love of the wonderful aubergine dish ‘oroh’, a.k.a ‘baingan bharta’. Almost every Indian region has its own version of this recipe and if that isn’t enough evidence of its popularity, its predominance in Indian restaurants all over the world is. If you’re looking for something hot and spicy then this is the dish for you. The chances are that you will find lots of variations of this recipe the world over and every Indian family has their own aubergine secrets. For, these are the best kind of secrets to have, of course. Aubergines have their own special place in so many cuisines, and there are wonderful ways to make them more interesting than you may think. While Italian Nonnas roast them for hearty pastas, Greek Yayas stew them in rich tomato stews; as Japanese Oka-samas deep fry them in light tempura batter, …