BALTI POTATOES WITH AUBERGINES

Preparation Method :

• Cook the unpeeled potatoes in a pan of boiling water until they are just soft, but still whole.
• Cut the aubergines into quarters, or eighths if using large aubergines.
• Cut the pepper in half, remove the seeds and ribs then slice the flesh into thin even-size strips.
• Heat the oil in a wok or heavy pan and fry the sliced onions, curry leaves, onion seeds, crushed coriander seeds and cumin seeds for 3 minutes ,stirring constantly.
• Add the ginger, garlic, crushed chillies and fenugreek, followed by the aubergines and potatoes. Stir everything together and cover the pan with a lid.
• Lower the heat and cook the vegetables for about 5 - 7 minutes.
• Remove the lid, add the fresh coriander followed by the yogurt and stir well. Serve garnished with coriander leaves.