I chopped the onions, and heated the pan with more oil than I normally use.
Threw in the onions, cumin and fenugreek - I forgot he used mustard seeds too.
I chopped the aubergine and salted in while the onions were softening.
I should have left the onions caramelise a little bit but I thought the aubergine would take a while to cook.
As it flavoured the oil, I threw in the aubergine and let it cook. I added some curry leaves.
I prepared the next few ingredients.
When it looked half cooked I added the
- chilli powder, tumeric powder
- crushed ginger and garlic (should have added this earlier)
- chopped tomatoes and 1/4 chilli
And gave it a stir
I didn't have coriander leaves so I added rice vinegar.
I think this recipe needed some tamarind water. But thats often not in my pantry. The tomatoes were a good substitute. It doesn't often work for me, however, I think the ginger and garlic made up for it.
I cooked cumin lamb for the family. This went fantastically with it.
Cumin lamb you say? How was that made?
Just marinade slivers of lamb (lamb chops cut across the grain) of lamb in
- crushed ginger
- powdered cumin
- dark soy sauce
- tiniest cooking wine
- tiniest bit of chinkiang vinegar
- salt
Leave it for 30 minutes, or while I cooked the other accompaniments
Heat wok and oil in it till its quite hot
Add chopped garlic
Add the marinated lamb
When the lamb is half cooked
Add long slices of onion and 1/4 chilli
Stir it
Let the water come out and evaporate
Let it sit for a while to reabsorb the tastes.
Eat with Aubergine Baigan.!!
Next time - add the coriander leaves.
