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Bashi hiki riha – Aubergine / Eggplant curry

Yields1 ServingPrep Time5 minsCook Time25 minsTotal Time30 mins

 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

Deep fry the aubergine/eggplant on medium heat until crispy and brown. Leave aside.


Heat the 4 tbsp oil and sauté the onions, garlic, ginger, curry leaves and mustard seeds.


Add the fried aubergine/eggplant, cardamom seeds and pepper. Toss. Add the chili powder, curry powder and salt and stir.


Simmer for about 2 minutes, stirring occasionally.


add 2 tbsp of smoked, dried tuna (sliced/chopped) for additional flavor.

Nutrition Facts

Serving Size 2 Servings