Mary Berry’s Aubergine (Eggplant) Bhuna Curry
Chicken Bhuna originates from the Bengal region of India. The word bhuna is Urdu for ‘fried’. It is a thick sauce of strong spices, garlic and onions. This is a delicious vegetable curry, and as lots of other curries have ground almonds in them, it is perfect for people with nut allergies.
Servings: 6
Ingredients
- 4 Tbsp sunflower oil
- 2 large onions roughly chopped
- 4 cloves garlic finely grated
- ½ red chilli diced
- Large piece fresh root ginger peeled and finely grated
- 1 Tbsp ground cumin
- 1 Tbsp ground coriander
- 1 Tbsp curry powder
- 2 tsp ground turmeric
- 2 large large aubergines (eggplants) cut into large cubes
- 2 medium potatoes peeled and cut into 3cm (1¼in) cubes
- 2 Tbsp tomato purée
- 300 g/10½oz fresh tomatoes, roughly chopped
- 1 Tbsp mango chutney
- 300 ml/½ pint vegetable stock
Instructions
- Heat the oil in a large, deep, lidded, frying pan over a high heat. Add the onions and fry for 2–3 minutes. Add the garlic, chilli and ginger and fry for a few seconds. Stir in the spices, aubergine cubes and potatoes and fry for 3–4 minutes, coating the vegetables in the spices.
- Add the purée, tomatoes, mango chutney and stock, cover with a lid and bring up to the boil. Reduce the heat and simmer gently for about 25–30 minutes, until the potatoes are tender. Make sure you don’t overcook the aubergine, as it will become mushy.
- Season well with salt and freshly ground black pepper, and serve with rice, poppadoms and mint yoghurt, if you like.
Notes
Can be made up to a day ahead and reheated.
Not suitable for freezing.
