Sweet and sour aubergines hyderabad-style (hyderabadi baingan)

Method

1. Heat the oil in a deep, heavy-bottomed saucepan, over a moderate heat. When it is almost smoking, fry the aubergine, in batches, until golden. Have the oil really hot, so that the aubergine colours quickly without absorbing any extra oil.

2. Put 2 tablespoons of the hot oil in a medium-sized saucepan and stir in the turmeric and chilli powder. After a few seconds, add the tamarind pulp, sugar and curry leaves.

3. Cook for a couple of minutes over a low heat, until you get a thick, glossy sauce.

4. Add the fried aubergine to the pan, season with salt, and cook for a few minutes to heat through. Serve hot with Indian breads or boiled rice.

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Ingredients

sunflower oil, for deep-frying
1 large aubergine, cut into 3cm cubes
1 tsp Turmeric
1 tsp Chilli powder
2 tbsp tamarind pulp
2 tbsp soft brown sugar
6 fresh curry leaves
Salt

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