Aubergine Do Pyaza (Dry Curry)
Baingan (Brinjal) Do Pyaza
The word 'Do' means two or double and 'Pyaza' means with onions. So, this dish has a twice the normal amount of onions. I tend to use roughly same amount as aubergine by volume. It is a good, everyday dish, easy to make. It tastes nice served with freshly cooked chapatties or nans and specially with plain parathas.
Serves 4
Recipe edited March 2018
Ingredients
- 400 gm. aubergines ( this is roughly 1 large aubergine). Small aubergines taste nicer, but you can use any.
- 200-300 gm. onion (1 large)
- 1/2 inch piece (10-15 gm.) ginger
- A couple of garlic cloves
- 2 tbsp. mustard or rapeseed oil
- 1 tsp. mustard seeds/rai or cumin seeds
- A pinch of asafoetida or hing powder
- 8-10 curry leaves - optional
- 1/2 tsp. chilli powder, adjust to taste
- Salt to taste
- 1 tsp. paprika powder for colour (not hot)
- 1/2 lemon
- 1/2 tsp. Garam Masala
Instructions
- Cut aubergines into small pieces & wash. If using small ones, slit into quarters lengthways or into circular slices.
- Peel and slice onion thickly.
- Peel and grate/finely chop ginger.
- Peel and crush/finely chop garlic
- Heat oil in a wok or a heavy bottomed karahi.
- Add mustard/cumin seeds, asafoetida powder and curry leaves is using. Wait until seeds splutter/crackle. Keep the lid on, to avoid mustard seeds jumping all over your kitchen.
- Add onions and ginger, fry for 15-20 seconds.
- Add aubergines, salt and all spices except garam masala. Stir in well.
- Cook and cover on medium heat, stirring frequently, until aubergines are cooked tender. This does not take very long as aubergines and onions are both soft vegetables.
- Squeeze the lemon juice on top and keep sir frying until oil begins to separate. The aubergine should have a fried, shiny look and all liquid disappears.
- Add garam masala and stir it in.
- Serve hot with Chapatti or Roti or Phulka 1, Indian Flat Bread , Naan 1, Leavened Indian Flat Bread With Yeast, Traditional Method or Paratha, Plain.
Notes
- If you do not have enough aubergines, you can add potatoes or peas. Potatoes need a little longer to cook so cut into smaller pieces, like potato wedges.
- Healthy-option:
- Use only 1 tsp. of olive oil for cooking. Cook in a non-stick pan, on medium heat, so that aubergines do not catch.