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Servings: 4
| 1 large aubergine (approx. 600g), chopped into 2 cm cubes |
| 2 medium potatoes, peeled and chopped |
| 2 tbsp cooking oil |
| 1 onion, chopped |
| 3 garlic cloves, chopped |
| 1 fresh green chilli, chopped |
| 1 thumb-sized piece of ginger, peeled and chopped |
| 2 tomatoes, chopped |
| Bunch of fresh coriander, chopped |
| 1 tsp Mandala king masala |
| 1 tsp Mandala garam masala |
| Salt to taste |
Prepare:
| Chop the potatoes onion, garlic, ginger, coriander, tomatoes and chilli as described in the ingredients list and set aside. |
Cook:
| In a non-stick pan, add the oil and fry the onions for 5 minutes on a medium heat until brown at the edges. |
| Add the garlic, ginger and green chilli and fry for 2 minutes. |
| Add the Mandala king masala and fry for 30 seconds. If the mixture starts to stick add a splash of water. |
| Add the chopped tomatoes and a splash of water and fry for another 2 minutes or until all the water has evaporated away. |
| Add the potatoes, salt and half a cup of water. Place a lid on the pan and gently simmer for 10 minutes. |
| Remove the lid, add the aubergine and Mandala garam masala and stir to incorporate everything together. |
| Cook for 5-8 minutes or until the aubergine is cooked. |
Garnish:
| Garnish with a squeeze of fresh lemon or lime juice, and fresh coriander leaves. Serve with Indian bread or rice. |
