Recipe: Aubergine coconut rice
Chetna Makan's recipe for aubergine coconut rice lets the delicious vegetable flavour shine through
I love aubergine – it has such an amazing flavour if you cook it properly, and this delicious all-in-one meal is the perfect example of well-prepared aubergine combined with the usual basic spices. The addition of curry leaves, tamarind and fresh coconut add lovely tone and texture. If you have leftover rice, it's the perfect excuse for making this stunning dish.
Ingredients
- 4tbs sunflower oil
- 1tsp mustard seeds
- 1 onion, thinly sliced
- 10-12 fresh curry leaves
- 1 medium potato, peeled and cut into 2.5cm dice
- 1 aubergine, cut into 2.5cm dice
- 1tsp salt
- 1tsp chilli powder
- 1tsp garam masala
- 2tsp ground coriander
- 1tsp tamarind paste
- 1tsp soft brown sugar
- 80g grated fresh coconut
- 400g cooked basmati rice
Method
Heat the oil in a saucepan over a medium–low heat and add the mustard seeds. Cook for 1-2 minutes until they begin to pop, then add the onion and curry leaves and cook over a medium heat for five minutes until the onion begins to colour.
Add the potato and aubergine to the pan and cook over a high heat for two minutes until they begin to colour. Now cover the pan with a lid, reduce the heat to low and cook for 12 minutes or until the potato and aubergine are cooked through.
Next, stir in the salt and spices, the tamarind, sugar and the grated coconut flesh and cook over a low heat for a couple of minutes until everything is mixed well.
Then stir in the cooked rice and cook over a high heat for five minutes, stirring continuously, until the rice is completely heated through. Serve immediately.
Chetna's Indian Feasts by Chetna Makan (Hamlyn, £26)
