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My Mum’s aubergine and potatoes cooked in roasted sesame seeds cashew nuts and dry spices.

Updated: Apr 1, 2021


1 medium aubergine

1 medium potato

2-3 medium onions

1 tsp salt

1 tsp chilli powder

1 tsp ginger garlic paste

4-5 curry leaves

1 tbs fresh coriander

1 medium fresh tomatoes

1 tbs sesame seeds

1 tbs cashew nuts

1tsp fenugreek seeds

1 tbs whole jeera

1 tbs desicated coconut

1 tsp mustard seeds

1or 1.5 cups rice flour depending on the size of your aubergine and potato.


1. Roast whole spices, cashew and sesame seeds,desicated coconut and grind in a grinder, set aside.

2. Slice the potato and aubergine in round slices.

3. In a plate a plate add rice flour, chilli powder salt and 1 tsp turmeric powder mix well.

4. Heat a pan with oil on medium heat,once oil is hot dip aubergine and potatoes in the rice mixture and fry each side 3-4 minutes once all are fried set aside.

5. In a sauce pan add onions and sauté for 10 minutes now add ginger garlic mix and stir for 1-2 minutes,now add the blended spices and tomatoes stir occasionally for 10 minutes at this point one can add 1-2 tbsps water and stir for a min,add aubergine, potatoes and curry leaves mix well and cook on a low heat for 10-15 minutes.

6. Garnish with fresh coriander!


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