Aubergine, potato curry
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
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.