Rate this recipe
4/5
(13 Votes)
1 Picture
Ingredients
- 4 tbsp vegetable oil
- 1 cinnamon stick
- 1 - 2 tsp fennel seeds
- 7 curry leaves
- 2 chopped onions
- 1½ tsp chopped garlic
- 10 dried whole red chillies
- 8 baby aubergines cut into 4 lengthways
- 3 chopped potatoes
- 400ml coconut milk
- 1 chopped tomato
- 2 tbsp chopped coriander leaves
Details
servings 4
Level of difficulty Average
Cost Average budget
Preparation
Step 1
In a large frying pan, heat the oil and add in the cinnamon stick, curry leaves, fennel seeds. Cook until the ingredients smell nice and fragrant.
Step 2
Pop in the onion and garlic and fry until golden, before adding the crushed chilli and chopped coriander.
Step 3
Cook for about 1 - 2 mintues then add in the aubergines and potatoes. Fry in the pan until softened.
Step 4
Pour in the coconut milk, tomato and 100ml water, and leave to simmer for about 20 minutes.
Step 5
Make sure the vegetables are cooked through and when the sauce thickens, take off the heat and leave to cool.
Step 6
Garnish with a dollop of double cream and coriander.
Leave a comment about this recipe