Turkari Baingan (tuhr-kah-ree beng-uhn) is an aubergitie curry from India. Serve it with plain boiled rice, chutney, Sambals and Rait a.
3 oz. butter
2 medium-sized onions, thinly sliced
2 garlic cloves, crushed
2 green chillis, finely chopped
1-inch piece fresh root ginger, peeled and finely chopped
1 lb. aubergines , sliced and degorged
1 lb. green peppers, white pith removed, seeded and sliced
1 teaspoon turmeric
1 teaspoon cayenne pepper
1 tablespoon ground coriander
1 teaspoons garam masala
1 teaspoon salt
1 lb. tomatoes, blanched, peeled and finely chopped
1 teaspoon sugar
1 tablespoon chopped fresh coriander leaves
In a large saucepan, melt 1 ounce of the butter over moderate heat. When the foam subsides, add the onions and fry, stirring occasionally, for 8 to 10 minutes or until they are golden brown. Add the garlic, chillis and ginger and fry, stirring frequently, for 3 minutes. Add the remaining butter to the pan and, when the foam subsides, add the aubergines and peppers. Fry, stirring frequently, for 5 minutes.
Meanwhile, in a cup, combine the turmeric, cayenne, coriander, garam masala and salt. Add just enough water to make a paste. Add the spice paste to the pan and fry, stirring constantly, for 5 minutes. Add the tomatoes and sugar, stir well to mix and bring the liquid to the boil.
Cover the pan, reduce the heat to low and simmer for 30 to 40 minutes or until the vegetables are very tender when pierced with the point of a sharp knife.
Remove the pan from the heat. Transfer the contents of the pan to a warmed serving dish, sprinkle over the coriander leaves and serve immediately.