Name: Aubergine and Potato Curry
Prep time: 10 min
Cook time: 20 min
Ingredients: 4 tbsp vegetable oil; ½ tsp black mustard seed; 5 oz potato, peeled, diced; 4 oz thin aubergine, sliced ((or fat aubergines, diced)); 1½ tsp coriander seed, ground; 1 tsp cumin seed, ground; ¼ tsp turmeric; ¼ tsp cayenne; ¼ tsp salt; 1 tbsp green coriander, chopped

Aubergine and Potato Curry

Prep Time 10

Cook Time 20

Servings 2 people

Author Adapted from Eastern Vegetarian Cooking by Madhur Jaffrey

Ingredients

4 tbsp vegetable oil
½ tsp black mustard seed
5 oz potato, peeled, diced
4 oz thin aubergine, sliced (or fat aubergines, diced)
1½ tsp coriander seed, ground
1 tsp cumin seed, ground
¼ tsp turmeric
¼ tsp cayenne
¼ tsp salt
1 tbsp green coriander, chopped

Instructions

4 tbsp vegetable oil, ½ tsp black mustard seed
Heat oil on medium, add mustard seeds and cook until popping.
5 oz potato, peeled, diced, 4 oz thin aubergine, sliced
Add prepared potato and aubergine, and turn over once to coat well in the oil.
1½ tsp coriander seed, ground, 1 tsp cumin seed, ground, ¼ tsp turmeric, ¼ tsp cayenne, ¼ tsp salt
Add spices and stir fry on low for 1 min. Be careful not to burn.
Just cover with water and simmer with a tight lid for 15 mins.
1 tbsp green coriander, chopped
Stir in coriander leaf, using a bit as a garnish.