practicality

Ingredients:

vegetable oil
2 red onions, finely sliced
1 tin chopped tomatoes
15-20 fresh curry leaves
500g baby aubergines, halved
200g creamed coconut
2 tbsp chilli powder
2 tbsp ground coriander
2 tsp ground turmeric
200g tamarind puree
fresh coriander leaves for garnish

Directions:

Saute onions until soft.

Add the tomatoes and curry leaves.

Shallow fry the aubergines until half cooked.

Mix spices, tamarind and creamed coconut dissolved in water and stir into the tomato and onion mixture. Season.

Cook for 2 to 3 minutes mixing well, then add the aubergines and simmer for 20 minutes.

Garnish and serve.