I've made Aubergine Curry (Baingan Bharta) from this recipe lots of times, but on Saturday I decided I knew better and made this recipe up myself... It worked, although was FAR too hot for my taste, next time I do it I will only use half a chilli....
1 red chilli
1 large onion
Knob of ginger
Tsp ground cumin
Few Curry Leaves
Tbsp Dried Coriander
4 dessert spoons of chopped tomatoes
1 clove of garlic
I chopped the aubergine, sprinkled with salt and some fry light and then popped into the oven for 25 mins at 200.
While that was roasting I put some cumin seeds in with olive oil and let that get hot while I chopped the onion, garlic, chilli and ginger. When the cumin seeds started sizzling I added the onions etc and the turmeric and ground cumin.
When the aubergine was finished roasting I added that to the rest of the curry, with the 4 tbsp's of chipped tomatoes and stirred it round. I added the curry leaves and then about half the tub of yoghurt and seasoned with salt.
Whenever I've made this dish the yoghurt has split - I'm not sure if it's meant to, but I don't mind it doing that. I left the curry to cook for another 5 mins and then served with a sprinkling of dried coriander and some bread... I forgot to buy naans!
I loved the flavours, but it was so hot I had to put extra yoghurt in to cool it down!