Aubergine, potato curry

Aubergine, potato curry
Ingredients:
3 Tbsp        VEG oil
2                    Dried chilli
1 Tsp            Mustard seeds
1 Tsp           Turmeric
1 Tbsp         Grated ginger
2 clove        Garlic, grated
1/2 Tsp        Salt flake


1                     Medium tomato cubed
500g           Aubergine (Peel partially and cut into ½ inch cubes)
350g            Potato (peeled and cut in ½ inch cubes and keep in salted water)
1 Tsp           Ground coriander
½ Tsp         Ground Cumin
1 Tbsp        Coriander stems and leaves
2 Tsp           Lemon juice
1.5 Tsp        Brown sugar
Garnish with coriander leaves

Method:
On a medium heat, cook the chilli and onion in oil for a few minutes, add the mustard seeds, turmeric, ginger, garlic and salt and cook for another few minutes. Add the tomato and cook for about 5 minutes with the lid on the pan.

Add the aubergine and potato and simmer with the lid on until cooked half way. Add water if required.

Add the coriander, cumin, coriander leaves and simmer for 10 minutes until the vegetables are cooked.

Add sugar and lemon juice, cook for 2 minutes. Sprinkle coriander leaves before serving.

 

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