ANDHRA VANKAYA PULUSU Andhra Aubergine, Coconut & Tamarind Stew

Coconut, curry leaves and tamarind are the signature flavours of this dish from Andhra, a classic from the region that’s hearty, comforting and flavoured with local spices. Coconut thickens the gravy and gives it the required texture.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180°C fan (400°F/gas 6). Put the aubergines in a roasting tray and pour over 4 tablespoons of the oil. Mix well to coat the aubergines, then roast in the oven for 20 minutes. Meanwhile, tip the coconut and yoghurt into a blender and blitz to a coarse, thick paste. Set aside.

Step 2

Heat the remaining oil in a heavy-based saucepan over a medium heat. Add the mustard seeds, letting them sizzle and crackle in the pan for a few seconds, then add the cinnamon stick and fry for a few seconds. Add the curry leaves and onions and fry for 8–10 minutes over a medium heat until the onions begin to soften and colour, stirring well. Add the garlic paste and fry for 30 seconds.

Step 3

Reduce the heat to low and add the coconut paste and ground spices. Fry for 4–5 minutes, mixing well, then add the water and tamarind paste, along with the sugar and salt to taste. Bring to a simmer and add the cooked aubergines.

Step 4

Cover and cook over a low heat for 8 minutes until the gravy coats the aubergines and they are cooked through, stirring halfway through to make sure the curry doesn’t stick to the bottom of the pan. Garnish with fresh coriander and serve with chapattis or plain rice.