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.
Serving Size 2 Servings