Burnt Aubergine Curry with Paratha
Ingredients: Aubergine, Flour, Vegetable Oil, Spices (Turmeric, Coriander, Cumin, Asafoetida, Cinnamon), Onion · 30 min cook time · 450kcal · $15.50
Ingredients
3pieces Aubergine, 500g Flour, 50ml Vegetable Oil, 5tsp Spices (Turmeric, Coriander, Cumin, Asafoetida, Cinnamon), 2pieces Onion, 4cloves Garlic, 2pieces Chili, 400g Chopped Tomatoes, 1tbsp Sugar, 1bunch Coriander, 100g Yogurt
Instructions
1. Combine flour, salt, oil, and water to make the paratha dough. Knead and let rest.
2. Prick the aubergines and cook directly over the heat, then use a blowtorch to char the skin.
3. Toast spices in a pan, then grind into a paste. Fry onions, garlic, and chili until caramelized.
4. Add chopped tomatoes, sugar, and the spice paste to the onions. Simmer, then add the charred aubergine.
5. Roll out the paratha dough, fold, and cook in a pan until golden brown.
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