At last, I have fulfilled one of my minor ambitions. I’ve never seen organic aubergines, so I was particularly keen to grow my own. I also happen to like aubergine curry a lot.
So, I was excited about getting home tonight – at the end of my working week – and picking the first aubergine for curry.
The curries I make are very simple. I’ve worked out how to make them in the slow cooker, so with almost no electricity and mostly ingredients I’ve grown myself, this was dirt to cheap.
First, I put oil in the pot and fried an onion. Then I added the spices, which tonight were tumeric, cumin, bay leaf, mustard and cayenne pepper (I need to grind some more coriander seeds as I have no powder left). Finally, I added the aubergines with a fresh cayenne pepper, tomatoes, sweet green peppers and garlic, which I left to cook until all was soft.
Served on a bed of rice, it didn’t take me long to polish it off. Very happy now!
© Helen Butt, October 2014