Potato and Eggplant Masala

Serves 4

1 white onion
2 cloves of garlic
1 inch of fresh ginger, roughly chopped
1 green chilli, roughly chopped (seeds and all)
2 tablespoon olive oil
6 -10 baby potatoes, precooked
1 eggplant, diced
1 jar Tamarind Tree Mumbai Masala
To serve
Rice and fresh chilli

Fry onion, chilli, and garlic in olive oil until onion is translucent
Add curry leaves and cook for 1 minute
Add eggplant and potatoes and stir
Pour in Tamarind Tree Mumbai Masala and 250mls water. Stir.
Cook for 20 minutes or until eggplant is just starting to break down
Serve with rice and green chilli.

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