Summary

Ingredients

• 700 g auberine (s), diced
• 5 cloves garlic, finely chopped
• 1 onion (s), finely chopped
• 0.5 teaspoon ½ caraway, (powder)
• 0.5 teaspoon ½ chilli flakes
• 1 bay leaf
• 1 tomato (s), diced
• 1 teaspoon turmeric
• 1 tablespoon curry powder
• 1 teaspoon ginger, freshly grated
• 150 ml yogurt
• 150 ml water
• 3 tablespoon oil
• 1 tablespoon coriander greens, chopped
• salt

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Instructions

1. Cut aubergines into 2 cm cubes, sprinkle with salt and let stand for 15 minutes.
2. Then place on a paper towel and allow to drain.
3. Finely chop the onion and garlic, dice the tomato. Fry the aubergine cubes in a dry pan without fat and remove. Pour in the oil and fry the onion and garlic for 1 minute. Add tomato cubes, turmeric, bay leaf, caraway powder, ginger and curry powder and let it steep for about 2 minutes. Put the aubergine cubes back in the pan and deglaze with water.
4. Add yogurt and chilli flakes and bring to the boil. Boil once, add coriander and salt. Finished.
5. Serve with rice.