The Best Aubergine Curry

1 HOUR | NOT TOO TRICKY | SERVES 4  

EQUIPMENT

• A mixing bowl
• A frying pan

INGREDIENTS

• 2 Large Aubergines cut into 1cm pieces
• 2 Large Potatoes cut into 1cm pieces
• 1 Large Red Onion Cut in half rings
• 2 Green Chillis
• 5 Cloves of Garlic chopped
• Thumb sized piece of ginger
• 2 Pieces of Pandan Leaves
• 10 Curry Leaves 
• 150ml Thick Coconut Milk
• Salt – As you need
• 2 Teaspoons of Turmeric Powder
• 3 Teaspoons of Curry Powder
• 1 Teaspoon of Chilli Powder
• 1 Teaspoon of Black Mustard Seed
• 1 Thumb sized piece of Ceylon Cinnamon
• Olive or Coconut Oil for frying and cooking

Method

1. Cut the aubergine and the potatoes into 1cm pieces.
2. Chop the onions in half rings. Mash the ginger and the garlic until a nice paste.
3. Add the cut aubergines and the potatoes into a mixing bowl and marinate it with one teaspoon of turmeric powder and salt. Mix it well and keep it aside.
4. Take a wok or a frying pan and add enough oil to fry all the aubergine and the potatoes. You need to deep fry it.Fry the aubergine until golden brown. Don’t let it overcook. This will make the curry very bitter.
5. Make sure to rest the fried potatoes and aubergine on the kitchen paper to remove the extra oil.
6. Now take 2 teaspoons of oil aside from the frying pan and remove the rest of the oil. Place the wok pan on the stove. Add 2 teaspoons of oil you saved before to the pan and when it is hot, add mustard seeds. When the seeds are popping, add the garlic-ginger mix and let it fry for two minutes.
7. Add the onions, green chillies, cinnamon stick pandan leaves, and curry leaves to the mixture and mix all together.
8. Let the onion cook for two minutes.
9. Add the fried aubergine and the potatoes to the mixture and mix them all well.
10. Immediately add all the spices to the mixture. Add the 150ml coconut milk. Add it bit by bit. Mix all well and leave it to cook for 4- 5 minutes until the oil separates from the curry.
11. There you go. You just made the most delicious Aubergine Curry.