“Masalasified” Aubergine With Crispy Curry Leaves

Instructions

1. Cut the eggplants into disc shapes.
2. Put the eggplant into a colander and sprinkle with the salt. Leave to drain for half an hour, then dab the moisture with a kitchen towel and set aside.
3. Heat a little oil in a saucepan on medium-high heat, add the sliced onions, cook until soft, add the mustard seeds and curry leaves, and cook until the seeds start popping.
4. Once the curry leaves have crisped up, remove half of them and set them aside to garnish later.
5. Add the ginger and garlic and cook for another minute until starting to brown.
6. Then add the cayenne pepper, turmeric, garam masala and cumin, cook the spices for a few minutes, add the tomato paste and water, reduce the heat, and let the sauce cook on a simmer for about 10 minutes.
7. Meanwhile, in a large frying pan, heat a generous amount of oil on medium-high and add the eggplant in a single layer, sauté until they become slightly golden at the edges.
8. Once all the aubergine is coloured, add them to the sauce gently, making sure to mix well into the masala.
9. Add the lemon juice and salt.
10. Continue to cook on a simmer until the aubergine is cooked through for another 15 minutes or so
11. Transfer to a serving dish and top with the crispy curry leaves
12. Enjoy hot with steamed Basmati rice or rotis/ naans to scoop up the deliciousness!