Ingredients

Curry

• 60ml olive oil
• 1 tsp cumin seeds
• 1 tsp brown mustard seeds
• ¼ tsp asafetida
• 2 medium aubergines, cut into 2cm cubes
• 2 medium potatoes (300g), cut into 2cm cubes
• 1 ½ tsp turmeric
• 1 ½ tsp salt
• ½ tsp chilli powder
• 2 tsp sugar
• 3 tbsp ground coriander
• ½ tsp ground cumin
• 2 medium tomatoes, roughly chopped
• 2 handfuls fresh coriander, coarsely chopped

Masala

• 3-6 medium chillis (3 level tsp chilli flakes)
• 3cm root ginger, roughly chopped
• Pinch of salt

Method

• Make the masala by putting chillis / chilli flakes and ginger along with a pinch of salt into the blender and mix to a coarse paste.  Set aside
• Heat the oil in a large pan, then add the cumin and mustard seeds.  When the mustard seeds start to pop remove from the heat.  Immediately add the asafetida, aubergines and potatoes, stir and then return to the heat. 
• Stir in the masala paste, turmeric, salt, chilli powder, sugar, ground coriander ground cumin and 150ml of boiling water, then cook, covered for 3-4 minutes over a low heat.  Increase the heat and bring to a simmering boil, then simmer uncovered over a low heat again for 5-6 minutes, stirring occasionally.
• Stir in the tomatoes and half the fresh coriander, then cover the pan and cook for a further 5 minutes, or until the potatoes are cooked through.  Remove from the heat and leave to rest, covered, for at least 10 minutes to enable the spices to enfuse and develop.
• Gently reheat over a low heat and bring to a simmering boil. Sprinkle with the remaining coriander and serve piping hot with rotli, tuvar dhal kichdi and khudi.