This hearty dry-style North Indian curry is simple to make, and it’s packed with nutrients and fibre
thanks to its generous helping of aubergines. Suitable for vegans, it’s delicious as a main or a side
dish. Enjoy it with chapattis or roti.
1.5 cups Baby aubergines, diced 1.5 potatoes, peeled, boiled and diced 1 medium onion, chopped 1/2 tsp mustard seeds 1/2 tsp cumin seeds 1/4 tsp turmeric powder Handful of coriander, chopped Salt - to taste
2 dried red chillies 1tbsp coriander seeds 1 tsp white poppy seeds 1/2 tsp cumin seeds 1/4 tsp fenugreek seeds
1. Grind all the ingredients given under “Grind”. Heat some oil, add the mustard and cumin seeds, when it starts spluttering add the chopped onions and saute till it turns pink.
2. Now add the aubergines and mix. Then add the turmeric powder and salt. Cover and cook till the aubergines are cooked through.
3. Then add the potatoes, mix, and add the ground powder and mix well. Keep sautéing it for another 5 minutes. Finally mix in the chopped coriander.
Serve with rice and roti or paratha.
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