Bashi hiki riha – Aubergine / Eggplant curry

By azu  

August 12, 2010

Bashi hiki riha – Aubergine / Eggplant curry 0 5 0
  • Prep: 5 mins
  • Cook: 25 mins
  • 5 mins

    25 mins

    30 mins

  • Yields: 2 Servings


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


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.



  1. Sham says:

    This is one of my favourite curry. Thanks for the recipe.

  2. Maggi says:

    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.


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