Sesame + Tamarind Aubergines with Cracked Wheat
The people of Andhra Pradesh love their pungent, spicy and sour flavours, as well as cooking vegetables in rich pastes made of sesame seeds, poppy seeds or peanuts. This dish is typical of the region and uses tamarind for sourness and sesame seeds for rich creaminess. I've borrowed the cracked wheat from Andhra's neighbouring state Hyderabad to serve the aubergines with.
Ingredients
- ½ tsp chilli powder salt
Steps
1. Place the tomatoes, sesame seeds, garlic
Place the tomatoes, sesame seeds, garlic, tamarind paste, cumin, coriander, chilli powder and a teaspoon of salt into a blender, whizz to a sauce and leave to one side.
2. Put the oil into a large
Put the oil into a large lidded frying pan over a medium heat. When hot, add the onion and fry for 10 to 12 minutes, until soft and golden. Add the sauce to the pan, cook for a couple of minutes, then add the aubergines and 5 tablespoons of water. Stir to mix, then cover the pan and cook for 15 minutes, or until the aubergines are soft and tender, adding a splash of water if need be to stop them from sticking.
3. In the meantime, cook the bulgar
In the meantime, cook the bulgar wheat. Place the wheat into a heatproof bowl or lidded saucepan and cover with 280ml of freshly boiled water. Add ¼ teaspoon of salt, cover with a lid, and leave to fluff up for around 8 minutes.
4. To serve, transfer the bulgar wheat
To serve, transfer the bulgar wheat to a serving dish, top with the aubergines, dot with the yoghurt, and tear up and scatter over the mint.
No nutrition data available