Stirfried Aubergine (Eggplant), Indian-Style

Adapted from Madhur Jaffrey's A Taste of India. It's also quite nice with a bit of okra added.

Serves 4

1. Toast the panch phoran in a hot dry wok for 15-30 seconds; don't burn it. Remove from the wok and grind. Return the powder to the hot, dry wok and cook for 30 seconds, stirring continually. Pour in a big splash of water and mix well.

2. Add the aubergine (and okra if using), mix well and stirfry for 2 minutes.

3. Add the coriander, turmeric and salt. Continue to cook until the aubergine is done to your liking (I like it very soft), stirring often and adding about 1 tbsp water every so often if it looks like it's going to burn.

4. Sprinkle with lemon juice and serve.


Kake's (Vegan) Cookery Site - http://www.earth.li/~kake/cookery/
This page added 12 Jan 1999 (last altered 21 Jan 1999) - comments and questions to Kake L Pugh (kake@earth.li).