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4 tbsp sunflower oil

2 large aubergines, chopped

into 4cm cubes

350g new potatoes, halved

2 tsp cumin seeds

1 tsp mustard seeds

1 tsp fenugreek seeds

1 large onion,finely chopped

3 dried curry leaves

3 tbsp tomato pure

1 tbsp garlic paste

1 tbsp ginger paste

1 tsp ground turmeric

4 tomatoes,

finely chopped

200m1 water

3 tbsp chopped fresh


For the rice

600ml water

pinch of salt

300g basmati rice

Heat 2 tablespoons of the oil in a large frying pan on a high heat

Add the aubergines and fry, stirring often, for 10 minutes or until

well browned. Tip the aubergines into a large bowl and set aside.

Reduce the heat to medium-high and add 1 tablespoon of the oil

to the pan. Add the potatoes and fry, stirring often, for 10 minutes

or until golden brown.

Add the fried potatoes to the aubergines and set aside.

Heat a large pan on a medium-high heat, add the cumin, mustard

and fenugreek seeds and toast until fragrant, 2-3 minutes. Then

add the remaining oil and, when it is hot, add the onion and curry

leaves and fry for 10 minutes until soft and golden.

Add the tomato pure and cook for 2 minutes, then add the

garlic paste, ginger paste, turmeric and tomatoes. Cook for about

5 minutes, until the tomato juice has evaporated and the mixture is

starting to dry out in the pan.

Meanwhile, prepare the rice. put the water and salt in a pan and

bring to the boil. Add the rice, reduce the heat slightly, cover and

boil for 10 minutes. Remove the pan from the heat keeping the lid

firmly on, and set aside for 10 minutes.

Add the fried aubergines and potatoes to the curry pan, along with

the water. Bring to the boil, then reduce the heat to a simmer, cover

and cook for 15 minutes, stirring occasionally.Remove the lid and

simmer for 5-10 minutes or until the vegetables are tender. Add

half the chopped coriander and stir through.

Remove the lid from the rice and fluff up with a fork. Serve

alongside the curry, sprinkled with the remaining coriander.

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