Aubergine and Potato curry

Print Recipe Aubergine and Potato curry This is an Indian dish served as an accompaniment with a main meat/fish/vegetable curry as a vegetable side for up to six people. It can also be served just as a main vegetable curry with cucumber raita, breads or rice and serves up to three people. Prep time is approx. 20 mins and cooking time is about 40 mins from start to finish. Course Main Dish, Side Dish Cuisine Indian Servings Ingredients 1 large aubergine8 oz cooked potatoes2 tblsp vegetable oiltsp ½black mustard seedstsp ½fennel seeds1 tsp cumin seeds1 medium onion finely chopped2 cm fresh root ginger1-2 fresh red chilliestsp ½ground coriander1 tsp turmerictsp ½chilli flakes1 tblsp tomato puree½ can chopped tomatoes15 oz flwarm water1 tsp rahi lightly spiced salttsp ¾Sarike Balti Garam MasalaFresh coriander Course Main Dish, Side Dish Cuisine Indian Servings Ingredients 1 large aubergine8 oz cooked potatoes2 tblsp vegetable oiltsp ½black mustard seedstsp ½fennel seeds1 tsp cumin seeds1 medium onion finely chopped2 cm fresh root ginger1-2 fresh red chilliestsp ½ground coriander1 tsp turmerictsp ½chilli flakes1 tblsp tomato puree½ can chopped tomatoes15 oz flwarm water1 tsp rahi lightly spiced salttsp ¾Sarike Balti Garam MasalaFresh coriander Instructions Peel and dice potatoes into 2cm cubes, bring to the boil and simmer until just cooked Cut the aubergine in 2cm cubes and soak in cold water Peel and finely chop the onion, garlic, and chillies Peel and grate the ginger Measure out the fennel seeds and cumin seeds in one container Measure out the ground cumin, chilli flakes, turmeric and ground coriander in another container Heat the oil in a large pan and when...