Aubergine & White Poppy Seed Curry
- 10m Prep Time
- 15m Cook Time
- 25m Ready In
A dry curry that lets the flavor of aubergine shine through, with a nutty poppy seed paste and Bengali-inspired spicing.
Ingredients
- 44.4 ml vegetable oil
- 4.93 ml nigella seeds
- 1 green chilli finely chopped
- 1 aubergine/eggplant chopped into bite-size chunks
- 9.86 ml white poppy seeds
- 9.86 ml just-boiled water
- 4.93 ml ground turmeric
- 2.46 ml chilli powder
- 4.93 ml salt
- 2.46 ml mustard paste
- 4.93 ml sugar
- 0.5 lemon juice of
- cold water
Nutrition (per serving, estimated)
Estimated based off 8 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 44.9 mg
- Iron: 1.08 mg
- Magnesium: 13.3 mg
- Phosphorus: 29.4 mg
- Potassium: 80.1 mg
- Zinc: 0.27 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 44.4 ml vegetable oil
- 4.93 ml nigella seeds
- 9.86 ml white poppy seeds
- 9.86 ml just-boiled water
- 4.93 ml ground turmeric
- 2.46 ml chilli powder
- 4.93 ml salt
- 2.46 ml mustard paste
- 4.93 ml sugar
- cold water
Prepare
- 1 green chilli, finely chopped
- 1 aubergine/eggplant, chopped into bite-size chunks
- 0.5 lemon, juice of
Let's Cook
-
Step 1.
Heat the oil in a wide pan that has a lid over a medium heat. When hot, add the nigella seeds and fry until they start to crackle and become fragrant, then add the finely chopped green chilli (be careful of spluttering oil – cover with a lid if needed). Add the aubergine chunks and fry for 3–4 minutes, or until browned all over.
-
Step 2.
While the aubergines are frying, grind the white poppy seeds with the just-boiled water in a pestle and mortar (or in a powerful food processor or spice grinder) until you have a rough paste.
-
Step 3.
When the aubergines have coloured, add the poppy seed paste to the pan along with the ground turmeric, chilli powder, and salt. Add the mustard paste, sugar, and lemon juice along with 4 tablespoons of the cold water, then cover and cook for a further 6–8 minutes, or until the aubergines are cooked through, adding more water as needed if the pan gets too dry.