Serves 2-4
INGREDIENTS
FOR THE MADRAS
- 4 tbsp olive oil
- 1 medium onion, finely chopped
- 1 aubergine, chopped into 1 inch cubes
- 1 tbsp white wine vinegar
- 1 can tinned tomatoes
- A handful (10g) fresh coriander
FOR THE MADRAS SPICE BLEND
- 4 tsp ground coriander seeds
- 2 tsp ground cumin seeds
- 1⁄2 tsp ground black pepper
- 1⁄2 tsp turmeric
- 1⁄2 tsp ground black mustard seeds
- 1⁄2 tsp chilli powder
- 1⁄2 tsp salt
- 1⁄2 tsp crushed garlic
- 1⁄2 tsp grated fresh ginger
FOR THE DHAL
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 1 fresh tomato, roughly chopped
- 2 heaped tsp dhal blend
- 200g dried lentils (or 1 can of lentils to save time)
- Parsley to garnish, roughly chopped
METHOD
FOR THE MADRAS
1 Heat the oil in pan and fry the onion until soft. Add the chopped aubergine with a good glug of olive oil. Cook for approximately 10 minutes on a medium heat.
2 Mix together the madras spice blend, white wine vinegar and 2 tbsp olive oil to make a paste, add to the aubergine and onion and mix well together. For excess paste, rinse the mixing bowl with a bit of water and pour into the pan. Cook for 1-2 minutes to allow the aubergine to absorb the flavour.
3 Add the can of tomatoes plus half a can full of water and give it a good stir. Simmer for 10 minutes on a medium heat without the lid.
4 Garnish with freshly chopped coriander and serve with pilau rice and dhal.
FOR THE DHAL
1 Cook the lentils according to packet instructions.
2 Heat the oil in a pan and add the onion tomato and garlic and fry until soft.
3 Stir in 3 teaspoons of the dhal blend and mix well.
4 Pour cooked lentils and water from pan (or liquid from tin) in with the onions and tomato. Stir thoroughly so flavours are evenly distributed then let simmer for 10 minutes or until it forms a porridge like consistency. Serve and garnish with parsley.
Recipe by Hill & Vale Spices