Aloo Bengun

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Potato and aubergine curry. Leftovers taste wonderful.

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Steps

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Boil the potato with a little salt and turmeric for 10-15 minutes until almost cooked.

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Fry the finely chopped onion until translucent in the veg oil.

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Add the curry powder and cumin powder and sliced garlic and grated ginger and stir fry for 2 minutes.

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Chop the aubergine and add to the pan.

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Simmer on a medium heat for 20-30 minutes until the aubergine is soft , 5 minutes before the end add the cooked potatoes , mix well and leave to simmer.

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When finished drain as much oil as you can and serve immediately topped with the coriander !.

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Ingredients

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aubergine, potato, onion, gingerroot, garlic cloves, curry powder, cumin powder, chili powder, turmeric, coriander leaves, vegetable oil