{"id":8292,"date":"2025-10-01T20:19:39","date_gmt":"2025-10-01T20:19:39","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=8292"},"modified":"2025-10-01T20:20:42","modified_gmt":"2025-10-01T20:20:42","slug":"mary-berrys-aubergine-eggplant-bhuna-curry","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/mary-berrys-aubergine-eggplant-bhuna-curry\/","title":{"rendered":"Mary Berry’s Aubergine (Eggplant) Bhuna Curry"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

Mary Berry’s Aubergine (Eggplant) Bhuna Curry<\/h2>\n
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Chicken Bhuna originates from the Bengal region of India. The word bhuna<\/em> is Urdu for \u2018fried\u2019. 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.<\/span><\/div>\n
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Servings: <\/span>6<\/span><\/div>\n\n
Author: <\/span>Mary Berry – from “Mary Makes it Easy”<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 4<\/span> Tbsp<\/span> sunflower oil<\/span><\/li>
  • 2<\/span> large<\/span> onions<\/span> roughly chopped<\/span><\/li>
  • 4<\/span> cloves<\/span> garlic<\/span> finely grated<\/span><\/li>
  • \u00bd<\/span> red chilli<\/span> diced<\/span><\/li>
  • Large piece<\/span> fresh root ginger<\/span> peeled and finely grated<\/span><\/li>
  • 1<\/span> Tbsp<\/span> ground cumin<\/span><\/li>
  • 1<\/span> Tbsp<\/span> ground coriander<\/span><\/li>
  • 1<\/span> Tbsp<\/span> curry powder<\/span><\/li>
  • 2<\/span> tsp<\/span> ground turmeric<\/span><\/li>
  • 2<\/span> large<\/span> large aubergines (eggplants)<\/span> cut into large cubes<\/span><\/li>
  • 2<\/span> medium<\/span> potatoes<\/span> peeled and cut into 3cm (1\u00bcin) cubes<\/span><\/li>
  • 2<\/span> Tbsp<\/span> tomato pur\u00e9e<\/span><\/li>
  • 300<\/span> g\/10\u00bdoz<\/span> fresh tomatoes, roughly chopped<\/span><\/li>
  • 1<\/span> Tbsp<\/span> mango chutney<\/span><\/li>
  • 300<\/span> ml\/\u00bd pint<\/span> vegetable stock<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Heat the oil in a large, deep, lidded, frying pan over a high heat. Add the onions and fry for 2\u20133 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\u20134 minutes, coating the vegetables in the spices.<\/div><\/li>
    • Add the pur\u00e9e, tomatoes, mango chutney and stock, cover with a lid and bring up to the boil. Reduce the heat and simmer gently for about 25\u201330 minutes, until the potatoes are tender. Make sure you don\u2019t overcook the aubergine, as it will become mushy.<\/div><\/li>
    • Season well with salt and freshly ground black pepper, and serve with rice, poppadoms and mint yoghurt, if you like.<\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n

      <\/span>Notes<\/span><\/h3>
      Can be made up to a day ahead and reheated.<\/span>
      <\/div>\nNot suitable for freezing.<\/span><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":8289,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2881,1714,2506,136,2519,1715,139,2505,4476,697,1712],"tags":[],"class_list":["post-8292","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-boiled","category-dairy-free","category-dinner","category-entree","category-fried","category-gluten-free","category-indian","category-lunch","category-one-pot","category-stove-top","category-vegetarian"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2025\/10\/Mary-Berry-Aubergine-Bhuna-Curry-1-840x473-1.jpg","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/8292","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=8292"}],"version-history":[{"count":2,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/8292\/revisions"}],"predecessor-version":[{"id":8297,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/8292\/revisions\/8297"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/8289"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=8292"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=8292"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=8292"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}