Copyright, Potato & Aubergine Curry

In her book Eastern Vegetarian Cooking, Madhur Jaffrey gives the following recipe, passed on to her by Neela. I feel lucky that the book has passed it on to me, so now I pass it on to you! This might be the modern technology version of a family recipe... (This remark might contain a lesson about dealing with copyright issues.)

Ingredients for 4 servings

2 tsp mustard seeds
500 grams peeled, diced potatoes
500 grams diced aubergine
2 tsp ground coriander
2 tsp ground cumin
1/2 tsp ground tumeric
1/2 tsp cayenne
2 tsp salt

To serve
4 tomatoes
Salt and pepper
A bunch of fresh coriander
Natural yoghurt
Naan

Heat the oil in a large wok or casserole pan on medium heat and add the mustard seeds. Toss around for a few seconds. Add the potatoes and aubergine an all the spices. Add the salt. Toss to coat the potatoes and aubergine in the spices, then add a splash of water. Put a lid on and turn down the heat. Let this curry simmer for at least 20 minutes, or until the potatoes are tender and the aubergine melts in your mouth.

Slice the tomatoes and season well. Chop up the coriander. Put the curry on a plate with the tomato, naan and yoghurt. Sprinkle the coriander over the curry. Serve. Thanks Madhur, thanks Neela!