We’ve extolled the virtues of the aubergine and potato combination in an earlier blog and that dish inspired us to create another but with a thick sauce this time.   This dish works really well with a simple rice pilau and probably just as well with an Indian bread of choice.

What do I need to make it?

• 8 baby aubergines quartered (not a small aubergine but the bulb variety)
• 6 small potatoes – peeled, quartered and par boiled and then fried till golden brown
• I medium onion chopped
• 2 small tomatoes chopped
• 5 cloves of garlic
• 1 1/2″ piece of ginger
• 6 small green chillies
• Handful of coriander and mint
• 1/2 tsp cumin seeds
• 1/2 tsp black peppercorns
• 1/2 tsp caraway seeds
• 1/4 tsp turmeric
• 1/2 tsp red chilli powder
• 3/4 tsp coriander powder
• 3-4 tbsp ghee
• Coriander for garnish
• Salt to taste

How much will I make?

Serves 4

How do I make it?

Coarsely grind the peppercorns and cumin seeds first and then mix with the caraway seeds.   Use a pestle and mortar to make a coarse paste of the garlic, ginger, green chilies, coriander and mint.   Heat a heavy bottom pan and add the ghee.  First add the coarse powder with caraway seeds and stir for 30 seconds before adding the paste.   Stir the paste for a few minutes before adding the chopped onions.   Cook over medium heat till the onions start to brown and then add chopped tomatoes.  Continue cooking till the fat leaves the masala before adding the aubergines and a cup of water.   Cover and cook on low heat till the aubergines are cooked through.   Add the fried potatoes, adjust the seasoning and garnish with fresh chopped coriander.  Enjoy.