1 aubergine, cut into 1 inch squares

1 tsp salt

1 tsp turmeric powder

For the curry:

2 potatoes cut into 1 inch squares

1 tbsp sunflower oil

1 tsp cumin seeds

1 tsp black mustard seeds

1 tsp fennel seeds

1 large red onion, finely chopped

1 cm ginger, finely chopped

1 green chilli, finely chopped

¼ tsp salt

½ tsp turmeric powder

½ tsp sugar

1 tsp dijon mustard

400 ml coconut milk

Sunflower oil for deep frying

ALLERGENS HIGHLIGHTED IN BOLD

Place the aubergine pieces in a sieve and sprinkle the salt and turmeric on top and rub it well on the aubergine. Leave it aside for an hour to help get the excess moisture out.

Place them on a kitchen roll and rub off all the excess moisture. Fill a pan 1/3rd with oil and once it reaches 190° C gently fry the aubergine pieces in it until golden on medium to high heat. This might take 4-5 minutes and will have to be done in batches. Now in the same oil fry the potatoes as well, until golden.

To make the curry heat the oil in a pan and add the cumin, mustard and fennel seeds. Let them sizzle for a few seconds and add the onions. Once they start to turn golden add the ginger, chilli and cook for minute before adding the spices, mustard and coconut milk. Bring it to a boil.

Now add the fried aubergine and potatoes to it and cook for 2 minutes. Serve it hot with some rice.