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Recipe from: 28 April 2015
recipes, sauce, vegetarian

Ingredients 9
  • 1
    large aubergine, chopped (prior to cooking, salt and let stand to drain the bitterness, rinse)
  • 1
    medium onion (skinned and finely chopped)
  • 2
    garlic cloves (skinned and finely chopped)
  • 2 – 3 tablespoons olive oil
  • 1
    each – cayenne pepper, garam masala, ginger, coriander, cinnamon, caraway seeds
  • 2
    dried bay leaves
  • sauce mix – 2 tablespoons soy sauce, 1 teaspoon tomato paste and 1 teaspoon balsamic vinegar
  • 1/2
    lime (juiced)
  • 2
    double cream/Greek yoghurt



Heat pan over medium to high heat, pour in oil when fragrant add the curry spice mix and fry to release the curry aromas. Pour in the sauce mix followed the bay leaves, onion, garlic and lime juice. Lemon or lime juice just brings out full flavour of the curry.
Continue to fry until the onion becomes translucent, add in the chopped aubergine/brinjal with a splash of water. Let this simmer (give it a stir every so often so that it doesn’t stick to bottom of pan) for about 10 minutes until the brinjal is cooked, remove from heat and stir in the yoghurt.

Tip: Jar some as a gift for someone.

Recipe reprinted with permission of Bouffilicious. To see more recipes, please click here.
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Read more on: sauce  |  vegetarian  |  recipes

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