Ringra Tametar Nu Shaak
Ingredients (serves 4 people)
- 3 Ts – rapeseed oil
- 1 pc – large onion : chopped
- 1 pc – fresh green chilli : finely chopped
- 4cm – ginger : grated
- 4 cloves – garlic – crushed
- 300gr – cherry tomatoes (@ 30 pcs) : halved
- 1&1/2 ts – salt
- 1/2 ts – turmeric powder
- 1&1/2 ts – cumin powder
- 1&1/2 ts – coriander powder
- 2 Ts – tomato puree
- 1 ts – sugar
- 2 pc – large augergines : quartered, then cut into 0.5cm thick slices
Preparation
- Put the oil into a wide-bottomed, lidded frying pan on a medium heat. When it’s hot, add the onion and cook for 6 to 8 minutes, until soft, translucent and turning golden. Add the green chilli, the ginger and the garlic and cook for a further 3 to 4 minutes, stirring frequently, before adding the halved cherry tomatoes, then put the lid on the pan and wait for the tomatoes to soften (@ 10 minutes).
- Stir in the salt, turmeric, cumin, coriander, tomato puree and sugar. Mix together, and when the mixture is looking paste-like, add 150ml of warm water, followed by the aubergine. Carefully coat the aubergine in the tomato mixture and pop the lid back on the pan.
- Cook for around 15 to 20 minutes, on a low to medium heat, until the aubergine is tender, falling apart and soft enough to cut with a wooden spoon.
- Check for spices and salt and adjust as necessary, then serve with a spoonful of yoghurt, a sprinkle of coriander and a pile of breads.