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Monday 27 August 2018
Aubergine and Yellow Tomato Curry.
One of my favorite vegetables is aubergines and I always try and cook with them at least once a week. These wonderful purple aubergines used in this recipe are home grown from a friends garden. They are very young and tender with very few seeds inside them and they taste delicious.
I have paired them with these beautiful Yellow vine tomatoes that I picked up from the local farmers market. The tomatoes are sweet and juicy and are perfect in salads, although you can also cook with them by roasting them on the wine for pasta sauces or adding them to any curries dish too.
With these two lovely ingredients, I wanted to keep the recipe simple so I made this tasty Aubergine and yellow tomato curry which went really well paired with hot chapattis and rice.
Yield: Serves 4Author: Nayna Kanabar
Aubergine Masala with Yellow Tomatoes
Augergines sauteed in garlic and spices and cooked with baby Yellow tomatoes.
prep time: 5 minscook time: 20 minstotal time: 25 mins
Ingredients:
2 medium Aubergines
2 cloves garlic
1 red dried chilli
12 Baby yellow Tomatoes
3 Springs fresh Coriander
1 teaspoon salt
1 teaspoon chilli powder
1/2 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon cumin powder
1/2 teaspoon mustard seeds
1 tablespoon olive oil
Instructions
1. Wash the aubergines and cut in half length ways and then into thin 5 mm slices.
2. Peel the garlic and finely chop it.
3. Cut the tomatoes into quarters.
4. In a pan add the oil , when it is hot add the mustard seeds and red chilli and wait for the mustard seeds to crackle.
5. Add the garlic and saute for a minute, next add the aubergine slices and toss in the oil for 3-4 minutes.
6. Add all the spices and toss the aubergines to coat them. Cover and cook the aubergines for 10 minutes on a low to medium heat after which add the tomatoes and cook further for another 5 minutes.
7. Turn off the heat and transfer the aubergines to a serving dish and garnish with freshly chopped coriander.
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The recipe as usual looks so good. And now I miss home again. Brinjal it is in India though and right now I'm out of country this recipe made me hungry.
I love the color of the aubergines and tomatoes in your curry! I don't often cook with aubergines myself but do love Indian curry or fry recipes that have it as an ingredient.
I've been looking for more vegetarian dishes to try so this is golden. Shamefully, I've never even heard of the word aubergine...but I googled it and we have plenty of eggplants here! :)
Ok, so now I am not sure I can call myself a foodie anymore :) I have never heard of, or tasted, aubergines! The purple ones are so beautiful. Definitely going to check these out if I can find them!!
This sounds so good, I'd love to give it a try soon - I've never tried to make curry before, but we love eating it for sure haha!! Also so curious how British and American English came to have such vastly different words for Aubergine / Eggplant hmmm... any idea?
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A simple and yet such a satisfying tasty curry. I would love to cook with yellow tomatoes. Love your clicks Nayna.
ReplyDeleteThe recipe looks promising. Also, it took me a while to recall that what we call brinjal in our part of the world is actually aubergine in the UK :-)
ReplyDeleteI love the colour of those aubergines. Combining them with the yellow tomatoes must give a lovely colour to the curry.
ReplyDeleteRecipe sounds simple and appetising. I have never tried a curry with yellow tomato. I will try this curry soon. Shots are amazing....
ReplyDeleteI can't say that I have ever had aubergine. Interesting! It is such a pretty color, too. And I adore tomatoes. Yum!
ReplyDeleteSimple and tasty sabzi.. I am just admiring the lovely colour of the aubergines.
ReplyDeleteWow, that recipe looks really amazing and delicious. The procedure look so easy to follow so I will make this on the next weekends.
ReplyDeleteMany Indians love these and they have been an all time favorite of mine. Will try to make them with your recipe and let you know how it went!
ReplyDeleteThe recipe as usual looks so good. And now I miss home again. Brinjal it is in India though and right now I'm out of country this recipe made me hungry.
ReplyDeleteI love the color of the aubergines and tomatoes in your curry! I don't often cook with aubergines myself but do love Indian curry or fry recipes that have it as an ingredient.
ReplyDeleteI've been looking for more vegetarian dishes to try so this is golden. Shamefully, I've never even heard of the word aubergine...but I googled it and we have plenty of eggplants here! :)
ReplyDeleteThis sounds like a wonderful dish. I love aubergines and curries so combined they must be delicious!!! Yum!
ReplyDeleteThis looks like a delicious dish indeed. I love how vibrant the colours are in the end result and it sounds really lovely.
ReplyDeleteOk, so now I am not sure I can call myself a foodie anymore :) I have never heard of, or tasted, aubergines! The purple ones are so beautiful. Definitely going to check these out if I can find them!!
ReplyDeleteYum!! This looks delicious, I love a Marsala and this Aubergine one seems great! Will try
ReplyDeleteThose eggplants are so pretty. I just love that shade of purple.
ReplyDeleteYummmmmmmm. Looks lovely. Will try it for sure.
ReplyDeleteThis sounds so good, I'd love to give it a try soon - I've never tried to make curry before, but we love eating it for sure haha!! Also so curious how British and American English came to have such vastly different words for Aubergine / Eggplant hmmm... any idea?
ReplyDeleteThis look delish! I am going to try it over the weekend.
ReplyDeleteThis looks delicious. will surely try it out in my home. Thanks for the recipe.
ReplyDeleteI've never heard of Aubergine. Is that the same things as an eggplant? Those are rounder than the Eggplants I've seen. That looks delicious!
ReplyDeleteThis sounds so delicious! I love Indian food and I love to make food like this for the fall.
ReplyDeleteI've never heard of aubergine. What does it taste like?
ReplyDelete