- 2 aubergines, cut into 3cm lengths
- 2 potatoes, peeled and cut into 3cm lengths
- 2 tbsp mustard oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 onion, finely sliced
- 200g/½ tin tomatoes
- 1 tbsp ginger, grated
- 1 tsp salt
- 1 tsp turmeric
- 1 chilli, finely chopped
- 1 tsp garam masala
- Handful fresh coriander, chopped
- Heat the oil in a wok or karahi and add 1 tsb of mustard seeds. Once sizzling, add 1 tsp cumin seeds and fry until they become fragrant.
- Then add 1 sliced onion and continue to cook until soft and lightly browned. .
- Reduce the heat a little and add 200 g tomatoes, 1 tsp salt, 1 tsp turmeric, 1 finely chopped chilli and 1 tbsp grated ginger. .
- Cook until the onions and tomatoes melt together to create a thick, aromatic masala paste (5-10 minutes). .
- Add 2 cubed potatoes and stir to coat with the sauce. Reduce the heat cover the pan with the lid and leave to cook for 5 minutes. Add a little drop of water if required. .
- Stir in the 2 cubed aubergines and coat them with the masala. .
- Replace lid and leave to cook for 25-30 minutes stirring occasionally, until cooked through. .
- Once soft and cooked through sprinkle the curry with garam masala and fresh coriander before serving.
I love to eat aloo bangun as side dish, but it has to always be with roti so you can scoop up all the lovely soft potatoes and aubergine curry sauce. I have also been known to use this as a filling for my lunch time wrap with some crisp salad.