Recipe of the Week – 27th April 2015 – Aubergine Pahi

  I was really pleased with this Sri Lankan curry, which I have adapted to suit my reduced supplies from a Yotam Ottolenghi recipe. The result was full of complex flavours, but is also quite fiery, yet with the sweetness of aubergines – the perfect meal for me!

Serves 4 to 6


4 large aubergines, halved then cut into wedges

3 onions, peeled and cut into wedges

2 bell peppers, deseeded and cut into large chunks

200ml sunflower oil

80ml white wine or cider vinegar

2 red chillies, deseeded and finely chopped

6 cloves of garlic, crushed

2 x 400 tins of chickpeas, drained

2 tsp medium curry powder

1 tsp ground turmeric

1 tsp ground ginger

2 tsp ground cinnamon 

2 tsp mustard seeds

1 tbs sugar


Small handful of freshly chopped coriander 


1. Place the aubergine wedges in a large bowl, sprinkle generously with salt and leave for 30 mins to bring out the juices. Rinse then sprinkle on the turmeric and ginger.

2. Add the oil to a large saucepan and fry the aubergine wedges, turning once, for 5-8 minutes, until golden. Remove with a slotted spoon and set aside.

3. Add the onions, pepper and chilli to the oil and fry for a further 8 minutes. Again, remove and add to the aubergine wedges.

4. Add the mustard seeds, garlic, all the remaining spices and 1 tsp salt to the remaining oil and gently fry for 3 minutes, stirring often.

5. Add the vinegar to the spice mix, stir well then add back the vegetables. 

6. Add 50 ml water, the sugar and the chickpeas and reduce to a simmer for 10 minutes.

7. When the mixture is reduced, stir in most of the coriander and serve immediately with bread or rice, with a coriander garnish.


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