Bashi hiki riha – Aubergine / Eggplant curry
August 12, 2010
- Prep: 5 mins
- Cook: 25 mins
- Yields: 2 Servings
1Deep fry the aubergine/eggplant on medium heat until crispy and brown. Leave aside.
2Heat the 4 tbsp oil and sauté the onions, garlic, ginger, curry leaves and mustard seeds.
3Add the fried aubergine/eggplant, cardamom seeds and pepper. Toss. Add the chili powder, curry powder and salt and stir.
4Simmer for about 2 minutes, stirring occasionally.
1add 2 tbsp of smoked, dried tuna (sliced/chopped) for additional flavor.