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.
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 hot, add the black mustard seeds. When they start to pop, add the cumin and fennel seeds. Add the onion to the pan and cook slowly, moving constantly so they don’t burn and until onions start to soften and become translucent – about 5-10 mins. Add the chillies, ginger and garlic and cook for a further 2 mins. It should start to look a nutty brown colour.
Add the cumin, chilli flakes, turmeric and ground coriander and cook for 1 minute. Set the pan to one side whilst you dry the aubergine cubes on a clean tea towel, then add to the pan. Cook stirring for a few minutes, then add tomato puree, chopped tomatoes and Rahi (light spiced salt) to taste.
Add the warm water, bring to the boil and cook over a medium heat for about 10-15 mins, stirring occasionally. The aubergine will gradually sink as it absorbs the liquid.
When the aubergine is tender, add the cooked potatoes and the Sarike (Balti Garam Masala) and stir for a further 3-4 mins, until heated through.
Serve in a brightly coloured dish with freshly chopped coriander sprinkled on top. Serve with your favourite curry as an accompaniment or on its own with raita (natural yogurt and grated cucumber).