AuthorazuIngredients
500 g aubergine/eggplant – diced into about 1 inch cubes
4 tbsp cooking oil
2 cup onion – diced into about 1 inch cubes
¼ cup curry leaves
1 tsp ginger – grated
3 cloves garlic – pressed/grated/very finely chopped
1 tsp mustard seeds
1 Scotch Bonnet (githeyo mirus) – finely chopped
3 cardamom seeds
½ tsp chili powder
1 tsp curry powder
Salt to taste
Vegetable oil for frying
Directions
1
Deep fry the aubergine/eggplant on medium heat until crispy and brown. Leave aside.
2
Heat the 4 tbsp oil and sauté the onions, garlic, ginger, curry leaves and mustard seeds.
3
Add the fried aubergine/eggplant, cardamom seeds and pepper. Toss. Add the chili powder, curry powder and salt and stir.
4
Simmer for about 2 minutes, stirring occasionally.
Note
5
add 2 tbsp of smoked, dried tuna (sliced/chopped) for additional flavor.
Ingredients
500 g aubergine/eggplant – diced into about 1 inch cubes
4 tbsp cooking oil
2 cup onion – diced into about 1 inch cubes
¼ cup curry leaves
1 tsp ginger – grated
3 cloves garlic – pressed/grated/very finely chopped
1 tsp mustard seeds
1 Scotch Bonnet (githeyo mirus) – finely chopped
3 cardamom seeds
½ tsp chili powder
1 tsp curry powder
Salt to taste
Vegetable oil for frying
Sham
This is one of my favourite curry. Thanks for the recipe.
Maggi
I am going to try this but I didn’t know what a dorset naga was. Looked it up and there are grown men on youtube crying and dying when they eat them. Think I might try a less hot chili.