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12 December 2012,22:11 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
20 minutes

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.


  • 10 baby potatoes
  • 6 small aubergines (egg plant)
  • 1 medium red (bell) pepper
  • 1 tablespoon Cooking oil
  • 2 medium onions, sliced
  • 6 curry leaves
  • ½ teaspoon onion seeds
  • 1 teaspoon crushed coriander seeds
  • ½ teaspoon cumin seeds
  • 1 teaspoon grated fresh root ginger
  • 1 teaspoon crushed garlic
  • 1 teaspoon crushed dried red chillies
  • 1 tablespoon chopped fresh fenugreek leaves
  • 1 teaspoon chopped fresh coriander (cilantro)
  • 1 tablespoon natural (plain) low fat yogurt
  • Fresh coriander (cilantro) leaves, to garnish

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