This is the best curry dish to make with aubergine in my opinion. For my friends that have tasted this, its the one with the weetabix for my gluten free friends I have made it without weetabix and it still tastes yummy. Serve with chapati or rice, give it a try and let me know what you think…
Ingredients
- 8 baby Abergine
- 8 baby Potato
- 1 tsp Black Mustard Seeds
- 4 tbsp Sunflower Oil
- 1 tsp Jira seeds
- 1 tin Chopped tomato
- 2 tsp Salt To taste
- 1 tsp Chilli powder
- 1 tsp Turmeric
- 2 tsp Jira and coriander powder
- 2 tbsp Dried fenugreek leaves
- 1 piece Weetabix
- 1/2 tsp Sugar
Instructions
- Wash and remove the skin of the potato and cut in half Wash the aubergine and make 4 slits being careful to keep the head of the aubergine intact.
- Heat oil and add -1 tsp black mustard seeds -1 tsp jira seeds till the seeds start to pop.
- Add potato and aubergine and stir gently on medium heat for 5 minutes.
- In a bowl add 1 tin chopped tomatoes 2 tsp salt 1 tsp chilli powder 1 tsp turmeric 2 tsp jira and coriander powder 2 tbsp fenugreek leaves 1 weetabix crushed into a powder 1/2 tsp sugar mix together
- Add the mixture to the potato and aubergine and cook with the lid on for 15 minutes on low heat.
