Eggplant and Potato curry

Serves 4

0.5 pont

1 large eggplant (about 350g)

225g baby potatoes, boiled in their skins and cooled

1/2 tsp black mustard seeds

1/2 tsp nigella seeds

1/2 tsp fennel seeds

1 onion, finely chopped

2.5cm fresh ginger, grated

2 fresh green chillies

1/2 tsp ground cumin

1tsp ground coriander

1 tsp ground tumeric

1/2 tsp chill powder

1 tbsp tomato paste

450ml warm water

1 tsp salt

1/2 tsp garam masala

2tbsp fresh coriander chopped

Quarter the eggplant lengthways and cut the stem end of each quarter into 5cm pieces. Halve the remaining part of each quarter and cut into the same size as above. Soak the pieces in cold water.

Peel the potatoes and cut in to 5cm cubes. Spray a pan with oil over a medium heat. When hot, add mustard seeds and as soon as they start popping, add the nigella seeds and fennel seeds.

Add the onion, ginger and chillies and cook for 7-8 mins, until the mixture begins to brown.

Add the cumin, coriander, tumeric and chill powder. Cook for about a minute, then add the tomato paste. Cook for a furhter minute, pour on the warm water, then add the salt and eggplant. Bring to the boil and cook over a medium heat for 8-10 minutes, stirring frequently to ensure the eggplant cooks evenly. At the start of the cooking, the eggplant will float, but once it soaks up the liquid it will sink quite quickly. As soon as the eggplant sinks, add the potatoes abd cook for 2-3 mins, stirring. stir in the garam masala and chopped coriander and remove from the heat.