It's been a long time since I've recorded a recipe on this blog. Last night, I cooked two dishes for our dinner. One was a sour aubergine and tomato curry and the other was a simple lightly-spiced cauliflower dish.
For the cauliflower curry, I gently fried half an onion with 1 inch of fresh ginger (finely diced) and 3 cloves of garlic (diced). When the onions were golden, I added 1 teaspoon of black onion seeds, 1 teaspoon of cumin seeds, a pinch of red chilli flakes and half a teaspoon of ground turmeric. I gently fried the mixture on a low heat for a few minutes and then added the florets of a whole cauliflower. I ensured all the ingredients were well mixed, then added half a cup of water. I brought the dish to a boil then turned down the heat to a simmer, with lid on, for 15-20 minutes. Salt to taste, of course.
For the soured aubergines and tomatoes, I had already roasted the vegetables on Sunday and left in the fridge - five aubergines and three large tomatoes. Tonight, I roughly chopped the mixture and left to drain in a colander. Then I fried half an onion with an inch of finely chopped ginger and 4 diced cloves of garlic. Once the onion mixture had turned golden, I added a teaspoon each of fennel seeds, ground ginger, whole cumin, turmeric and red chilli flakes, plus a generous pinch of asafoetida. I stirred the mixture well and fried for a few minutes. Then I added the aubergines and tomatoes and cooked the mixture for a good 15 minutes, letting all the flavours infuse. I added a little water so the mixture did not stick. Finally, I added 2 teaspoons of tamarind paste and left to cook for a further. Salt to taste.
It was all very tasty (as a Leo, modesty is not my strong point!).